A simple, flavoursome sauce can be the hero behind any memorable meal, and the two recipes here are proof of that.
Sticky Chicken is marinaded in a selection of Lee Kum Kee products before being cooked in the air fryer. It is served with a delicious spinach and apple salad with a dressing made from some of the same products.
The Chilli Garlic Prawns are dead-set easy. Open a bottle of Chilli Garlic Sauce and you’re on your way to an easy and satisfying dish that is perfect for a summer barbecue.
Headquartered in Hong Kong, Lee Kum Kee is known for its Asian sauces and condiments, which it has been working on since 1888 (yes, you read that right). The more than 300 products in the Lee Kum Kee range are beloved by chefs and home cooks alike.
Dedicated to promoting Chinese culinary culture worldwide, the brand sells its products in more than 100 countries and regions. It has been helping Australians bring Asian flavours into the kitchen for more than half a century.
Air Fryer Sticky Chicken with Spinach & Apple Salad
Serves 4
1.25kg chicken drumsticks
2 tbsp sesame seeds for garnish
Salad
1/2 red onion, finely sliced
100g baby spinach leaves
2 red apples, finely sliced
65g walnuts, chopped in halves
Marinade
250g Lee Kum Kee Panda Brand Oyster Sauce
40g Lee Kum Kee Premium Soy Sauce
2 tbsp Lee Kum Kee Pure Sesame Oil
1 tbsp Lee Kum Kee Minced Garlic
85g honey
60ml apple cider vinegar
60ml Shaoxing wine
15g ginger, fresh and finely chopped
Dressing for salad
1 tbsp Lee Kum Kee Pure Sesame Oil
1 tbsp Lee Kum Kee Seasoned Soy Sauce for Dumplings
1 tbsp apple cider vinegar
1 tsp mustard
Dipping
80ml water
1 tsp cornflour
Combine all marinade ingredients, except ginger into a bowl and mix well. Set aside 2/3 cup of marinade to make dipping sauce later, refrigerate. Then add ginger to remaining marinade, mix well coating all chicken pieces, cover and refrigerate for at least half an hour or overnight.
Add chicken to air fryer in single layers, use left over marinade for basting. Cook at 200°C for 10 minutes, baste and rotate, cook again for 10 minutes, baste and rotate. Then cook for a final 5 minutes or until crisp on the outside and still moist on the inside.
In a small bowl, mix all salad dressing ingredients together, mix very well and set aside.
In a large salad bowl, mix all salad ingredients together and toss gently. When just about ready to serve, add dressing and coat all ingredients.
In a small saucepan, heat the marinade reserved at the beginning of the process on a gentle heat. In a separate bowl or mug mix water and cornflour together then slowly add to saucepan, mix and heat gently till thickened. Serve with chicken and salad. Garnish with sesame seeds.
Chilli Garlic Prawns
Serves 4
500g raw prawns (frozen)
1 tsp salt
3-4 tbsp Lee Kum Kee Chilli Garlic Sauce
2 tbsp cooking oil
1 spring onion, sliced thinly on an angle
Chilli Mayo
1 cup mayonnaise
2 tsp Lee Kum Kee Chiu Chow Style Chilli Oil
Place frozen prawns in a large bowl and cover with cold water and salt. Leave for 30 minutes or until defrosted. Drain, rinse and pat dry with a paper towel.
In another bowl, mix prawns and chilli garlic sauce until well coated.
Heat your pan, griddle or barbecue. Add the prawns and fry for 1 to 2 minutes until they turn pink. Do not overcook.
Arrange on a platter, top with spring onions and serve with chilli mayo.
This is not a sponsored post but Food Wine Travel was given some Lee Kum Kee products to try and we had great fun sampling these two dishes.
