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How do you make this Masterchef star’s peanut-packed satay dish with KFC chicken?

Masterchef Australia all-star Sarah Tiong has a delicious Kentucky fried satay chicken dish made with coconut rice and fresh vegetables.

The famed foodie’s recipe transforms KFC’s original recipe chicken into a gourmet meal topped with a creamy satay sauce packed with peanuts and served with crunchy vegetables.

The first thing I would start with is the sticky coconut rice. I’m going to add some oil and stir-fry this rice,’ Sarah started

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Chef Sarah Tiong's recipe transforms KFC's original recipe chicken into a gourmet meal topped with a creamy peanut-wrapped satay sauce and served with crunchy vegetables

Chef Sarah Tiong’s recipe transforms KFC’s original recipe chicken into a gourmet meal topped with a creamy peanut-wrapped satay sauce and served with crunchy vegetables

“We went in with some water and just let it simmer and bubble for 10 to 15 minutes,” she said.

While the rice is simmering, Sarah starts making the “really, super easy, cheat satay sauce.”

She roasts peanuts in a frying pan for three to four minutes and chops the nuts finely.

Sarah starts by adding rice and oil to a frying pan, fill it with water and let it simmer for 10-15 minutes

Sarah starts by adding rice and oil to a frying pan, fill it with water and let it simmer for 10-15 minutes

For her 'cheat' satay sauce, she finely chops roasted peanuts and combines them with spices and coconut milk

For her 'cheat' satay sauce, she finely chops roasted peanuts and combines them with spices and coconut milk

Sarah starts by adding rice and oil to a frying pan, fill it with water and let it simmer for 10-15 minutes and for her ‘cheat’ satay sauce she chops roasted peanuts and combines them with spices and coconut milk

After turning off the heat on the stove to steam the rice, Sarah puts her chopped peanuts in a hot pan of oil, adds curry power, brown sugar and one of her “all-time favorite ingredients” tamarind puree.

Sarah then stirs the peanuts well to combine the spices, adds coconut cream, let it simmer, season with a ‘generous amount’ of salt to taste

Once the rice is ready, Sarah seasons it with salt and adds coconut cream and stirs to combine.

To make the dish extra fresh, the chef cuts cucumber and red onion before serving.

Before plating, the celebrity chef puts two pieces of KFC chicken on a bed of coconut rice, drizzles satay sauce over it, puts the salad next to it, and garnishes the dish with a few slices of chilli and coriander leaves.

“Sweet, savory, spicy—it’s all,” Sarah concludes.

Before plating, Sarah lays two pieces of KFC chicken on a bed of coconut rice, drizzles satay sauce over it, puts the salad next to it and garnishes with a few slices of chilli and coriander leaves

Before plating, Sarah lays two pieces of KFC chicken on a bed of coconut rice, drizzles satay sauce over it, puts the salad next to it and garnishes with a few slices of chilli and coriander leaves

Before plating, Sarah lays two pieces of KFC chicken on a bed of coconut rice, drizzles satay sauce over it, puts the salad next to it and garnishes with a few slices of chilli and coriander leaves

Recipe: Sarah’s Kentucky Fried Satay Chicken

INGREDIENTS

(for 5 people)

For the satay sauce:

3-4 tablespoons neutral oil (e.g. vegetables)​

200 g unsalted shelled peanuts​

2-3 tablespoons curry powder (Malaysian preferred)​

2 tbsp tamarind puree

3 tbsp brown sugar​

250 ml coconut cream​

salt​

For the coconut rice:

200 g sticky rice​

1 tbsp neutral oil​

300g water​

60 ml coconut cream​

½ tsp salt​

To serve:

KFC original recipe​

Sliced ​​cucumbers

Sliced ​​red onion​

Roasted peanuts, coarsely chopped​

Fresh coriander​

Fresh chilli peppers

METHOD

Satay sauce:

1. Toast the peanuts in a dry frying pan over medium heat for 3-4 minutes. Then finely chop the nuts

2. Heat the oil in a pan over medium heat. Then add the peanuts, curry powder, tamarind puree and brown sugar and stir for 1-2 minutes.​

3. Mix in the coconut cream and bring to the boil. Cook for 4-5 minutes and season with salt.​

coconut rice:

1. Soak the sticky rice in water for 30 minutes, rinse and drain.​

2. Heat oil in a pan over medium heat and stir-fry the rice for 2 minutes.​

3. Add 300 g of water to the pan, cover with a lid and simmer on medium for 5-10 minutes.​

4. Turn off the heat but keep the lid on and let the rice steam for another 5-10 minutes.​

5. Put the rice in a bowl and mix in salt and coconut cream.​

To serve:

1. Plate of rice with KFC Original Recipe drizzled with satay sauce and garnished with chopped peanuts, fresh cilantro and chili. Serve with cucumber and red onion.​

Sarah created the recipe as part of KFC Australia’s Kentucky Fried Cookin’ Series featuring a number of Masterchef stars.

Earlier this year, Reynold Poernomo created a gourmet breakfast dish for the series — complete with fried chicken, spicy Kewpie mayo slaw, and pickled onions.

The dessert king shared his recipe for Chicken ‘n Croffles – a croissant-waffle hybrid, topped with KFC’s Wicked Wings and maple syrup.

While the dish may look worthy of a five-star restaurant, the 27-year-old from Sydney has made it easy for anyone to replicate it in a few simple steps.

You will need Wicked Wings, croissant, maple syrup, sriracha, smoked paprika, cayenne pepper, parsley, white wine vinegar, red onion and cabbage.

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MasterChef Australia star Reynold Poernomo (pictured) has created a gourmet breakfast dish - complete with fried chicken, spicy Kewpie mayonnaise and pickled onions

MasterChef Australia star Reynold Poernomo (pictured) has created a gourmet breakfast dish - complete with fried chicken, spicy Kewpie mayonnaise and pickled onions

MasterChef Australia star Reynold Poernomo (pictured) has created a gourmet breakfast dish – complete with fried chicken, spicy Kewpie mayonnaise and pickled onions

“The first thing we’re going to make is our pickled red onion. To do that, we’re going to make a very simple pickling fluid,” Reynold said.

In a pan he put white wine vinegar and caster sugar.

‘Bring this naughty boy to a boil – and we’re going to cut our red onions. So with the red onions I’m going to cut them into nice wedges, and then pull them apart. I’m going to put them in a glass jar.

“Give the pickling liquid a good swirl to make sure all that sugar dissolves.”

Once it boils, he poured the mixture into the pot.

“Let that sit in liquid for at least 30 minutes.”

Chicken ‘n Croffle recipe

INGREDIENTS (for 5 people)

For the coleslaw:

200g Cabbage

200g Purple cabbage

80g Carrot

120 g Kewpie mayo

½ tsp cayenne pepper

½ tsp Smoked paprika

1 tbsp Sriracha sauce

Black pepper

Salty

For the pickled onion:

100 g white wine vinegar

95 g caster sugar

1 red onion

Pinch of salt

For the croquette:

5 croissants

10 KFC Wicked Wings

Parsley

Maple syrup

METHOD

pickled onion

1. Cut onions into eighth wedges and pull the layers apart, discarding the outer skin and carrot. Put them in a mixing bowl.

2. Place vinegar and sugar in a saucepan and bring to the boil.

3. When it boils, pour it over the mix and add a pinch of salt. Set aside for 30-45 minutes.

coleslaw

1. Slice the cabbage and carrot and place in a mixing bowl with the mayonnaise, herbs, salt and pepper until blended.

croffel

1. Place a croissant in a waffle iron and press until crisp around the edges.

2. Pull the Wicked Wings apart and discard the bones.

Plating

1. Place the croffle on the plate and top with a layer of coleslaw.

2. Add the pulled wings, a few layers of pickled onion, sprinkle with parsley and finally drizzle with maple syrup.

The dessert king shared his recipe for Chicken 'n Croffles - a croissant-waffle hybrid, topped with KFC's Wicked Wings and maple syrup

The dessert king shared his recipe for Chicken 'n Croffles - a croissant-waffle hybrid, topped with KFC's Wicked Wings and maple syrup

The dessert king shared his recipe for Chicken ‘n Croffles – a croissant-waffle hybrid, topped with KFC’s Wicked Wings and maple syrup

The next step is to prepare the coleslaw. Reynold finely chopped the cabbage and carrots before placing them in a bowl.

He seasoned the coleslaw with Kewpie mayonnaise, cayenne pepper, smoked paprika, and sriracha sauce.

To make the ‘croffle’, he simply placed a croissant in a waffle iron. If you don’t have a waffle iron, you can also bake your croissant in a dry pan over medium heat. Just press until both sides are nice and caramelized.

“While the croffle is cooking, we start chopping and boneless our Wicked Wings,” he said.

“Chop the wings right in the middle, right where the joints meet and the bones separate, and you’ll get this nice, nice, crispy, firm piece of meat,” he said.

To assemble, he placed the crispy crispy croquette on a plate, sprinkled with the coleslaw, fried chicken, parsley, pickled onions, and drizzled maple syrup.

“So, guys, this looks absolutely delicious,” Reynold said, adding, “Can’t wait to get into it.”

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