Chicken 5 Ways

by Lisa K. on Tue, May 05, 2020

Fried chicken is an easy pleaser and it pairs with pretty much anything. Here I’m gonna show you how to quickly fry up some chicken and 5 sauces to pair it with. The sauces are so quick and easy to make, it is perfect for a speedy weekday dinner.

1 chicken, 5 sauces!

Serves 2 people

Corn flour tenderises the chicken, rice flour crisps up the chicken.

Do not over-crowd chicken while frying. Do it in batches so it retains the heat.

Foodster's Verdict

Chicken 5 Ways


  • Preparation
  • Total
    2 chicken thighs and drumstick, boneless
    ¼ tsp. salt
    Pinch of white pepper powder
    2 tbsp. rice flour
    2 tbsp. corn flour
    Oil for frying

1. Cut chicken into bite sized pieces and season with salt and pepper. Mix both flours together and dredge in the chicken pieces. Each piece should be well coated.

2. Double fry the chicken. Gently drop chicken pieces in hot oil and fry until just cooked but no colour on the meat. This should take 3 – 4 minutes. Timing will vary slightly on the size of your chicken pieces.

3. Remove chicken from oil and let it heat up again until really hot. Carefully put chicken back in the hot oil and fry for 30 seconds to a minute just to crisp up. Drain chicken on paper towels.

So this is the base recipe for fried chicken. Chicken thighs can withstand the double frying and also retains juiciness and texture. Boneless just makes it easier to prep, quicker to cook.

Now here are the 5 different types of sauces to serve the chicken with.

Coconut Lime Sauce
This has a tropical twist. Creamy coconut milk sauce with hints of lemongrass and some limey zing.

1 cup coconut milk
½ cup water
1 stalk lemongrass, smashed
4 pieces kaffir lime leaves
Juice of 1 lime
½ tsp. sugar
¼ tsp. salt
½ tsp. chicken seasoning

Corn flour mixed with water, optional
Fresh coriander for garnish, optional

1. Put all the ingredients, except for corn flour slurry and coriander, together in a pot and simmer gently for 5 minutes for the lemongrass to infuse in the sauce.

2. Pour chicken into the pot and stir to combine well. Serve it up!

Curry Butter Sauce
The classic addictive butter sauce but with a hint of curry spice. Serve with pickled onions and cucumber to balance out the creaminess.

1 tbsp. margarine
1 tsp. curry powder
2 sprigs curry leaves
½ cup evaporated milk
½ tsp. salt
¼ tsp. sugar
Corn flour mixed with water

1. Melt margarine in a sauté pan and stir in curry powder and curry leaves until the leaves starts to pop.

2. Pour in evaporated milk, season with salt and sugar. Let it simmer for a little bit. Add in a few drops of corn flour slurry if you prefer a thicker sauce.

3. Put in double fried chicken into the sauce and give it a good stir for a few seconds just to coat the chicken properly. Done!

Mushroom Sauce
The combination of chicken + mushroom + cream sauce can do no wrong. It works for everything. Serve it up with rice, potatoes or pasta. So versatile!

1 tbsp. butter
1 clove garlic, minced
4 button mushrooms, sliced
½ tsp. chicken seasoning
1 cup cream
1 tsp. paprika powder

1. Sauté minced garlic in melted butter. Add in the mushrooms and cook for a few minutes.

2. Sprinkle in chicken seasoning, cream and paprika powder. Simmer for a couple of minutes on low heat to infuse the flavours.

3. Pour in the chicken and stir to combine. That’s it!

Thai Sauce
Only using 4 main ingredients, this sauce packs bomb of flavours with minimal cooking. This is a crowd pleaser.

3 shallots, thinly sliced
A drizzle of lime juice
4 kaffir lime leaves, finely shredded
½ cup Thai chilli sauce
¼ cup water
½ tsp. sugar
Corn flour mixed with a little water
Pinch of salt

1. Drizzle lime juice over sliced shallots to reduce the onion-y sting. Marinate for 2 minutes.

2. Mix in the rest of the ingredients and gently heat in a pan just to thicken up the sauce.

3. Pour in crispy chicken and mix well. Simple!

Korean Sauce
Annyeonghaseyo! Korean fried chicken has been a big hit in the past couple of years and it is still going strong. If you haven't made this at home, it is about time. Serve it up with kimchee and pickled radish for some twang.

2 tbsp. gochujang sauce
1 tbsp. rice vinegar
1 tbsp. honey
1 tbsp. sesame oil
2 tsp. soy sauce
1 clove garlic, chopped
50ml water

1. For the sauce, combine all ingredients together and simmer gently in a pan.

2. Pour in chicken and mix well. Easy!