Triple crisp chicken wings with Sichuan glaze
Make restaurant-quality chicken wings, cooked three times in a crispy vodka batter. By Jack Croft and WIll Murray From Saturday Kitchen…
Gochujang chicken wings and deep-fried cauliflower
By David Carter From Saturday Kitchen Ingredients For the gochujang sauce 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz…
Marinated spatchcock chicken with kiwi hot sauce
By Mike Reid From Saturday Kitchen Ingredients For the chicken 1 overripe mango, peeled, stone removed and flesh chopped 1…
Taiwanese three cup chicken with Thai basil
Tantalizing crispy fried chicken smothered in a luscious and savory three cup sauce. While the claypot presentation adds a touch of flair,…
Malaysian chicken curry with flaky flatbreads
This delectable chicken curry is accompanied by homemade crispy and flaky roti, making it truly worth the time and effort invested in…
Roast harissa butter chicken with homemade flatbreads
This delecious chicken dinner is a culinary tribute to the vibrant flavors of Middle Eastern cuisine, featuring a medley of tantalizing…
Lahori chicken
By Chet Sharma From Saturday Kitchen Ingredients For the yoghurt 1kg/2lb 4oz live cultured plain yoghurt For the marinated chicken…
Shawarma pan chicken with lentil and pickled vegetable salad
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the chicken 1 tsp coriander seeds 1 tsp dried oregano ½ tsp grated…
Korean fried chicken burger
By Philli Armitage-Mattin From Saturday Kitchen Ingredients For the Korean fried chicken burger 240ml/8½fl oz buttermilk ½ tsp salt 1…
Chicken, cinnamon and sweet tomato orzo
By Georgina Hayden From Saturday Kitchen Ingredients 3 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped…