Air Fried Curry Chicken Wings 咖喱粉炸鸡翼【免油炸 Air-fryer Recipe】

 The original recipe is from Miki's Food Archives - Air Fried Curry Chicken Wings.

22nd June 2026

Tested 11 wings. Able to use recipe as per 12 wings. Recipe works without coating. Tested 5 wings in oven toaster, 180dc, 20minutes flip then for another 20mins. Use air fryer, 10minutes on one side, then another 10minutes. Airfryer gives better crispy wings. Did try brush with oil halfway but i think air frying still dries up the wing a little. Oven toaster, not crispy enough. Maybe toast longer or higher heat?

15th June 2026

Tested this recipe with 7 wings. Acceptable by the family (excluding Yuxin who is in exchange)

However, not sure if there is a difference of making the coating separately and brushing the coating on it .. the coating leaves a thick yellow layer on the wings and doesnt look like the photo of the original recipe. I can only suggest, try it again without the coating.

Original Recipe :- 

Ingredients:

12 Chicken Mid Wings

1 Egg Yolk

1-2 tbsp Corn Flour

Marinade:

2 tsp Curry Powder

1 tbsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper

2 tsp Light Soy Sauce

1 tsp Sesame Oil

1/2 tsp Onion Powder

Method:

1. Mix all marinade ingredients in a bowl. Add in chicken wings, mix well. Cover and let marinate overnight in the refrigerator.

2. Stir in egg yolk and mix in some corn flour to the chicken wings to form a thin layer of coating. Preheat air-fryer 200'C for 3mins. 

Taiwanese Braised Pork Rice (卤肉饭）

 This recipe is from instagrammer carrieathomee .

The original recipe copy out from instagram post :- 

(Serve 3-4)

Ingredients

500g pork belly (cut into thin strip)

15 pcs spring onion (white part)

7 pcs shallot 

2 tbsp minced garlic 

2 hard boiled eggs

Dash of white pepper

Dash of salt

6 tbsp soy sauce

2 tbsp rice wine

2 tbsp dark soy sauce 

1 tbsp of oyster sauce 

0.5 tsp of five spice powder 

1.5 cup of water

15 g of rock sugar 

4 tbsp oil 

Steps :

1. Add oil into heated pot, add in pork belly slices, stir fry till they turned slightly brown.
2. Add in shallot and saute shallot till fragrant.
3. Add in white part of green onion, garlic, rock sugar, soy sauce, oyster sauce, rice wine, dark soy sauce, five spice powder and pepper, stirfry abit , add in water and boiled egg.
4. Cover and boil for 1 hr under low heat.
5. Serve with vege of choice,

Basic Pizza Dough

The recipe is only enough for 1 8inch pizza base. So for 3 pax, have to double the recipe.

Pizza Dough ingredient (double of original recipe, sticky dough)

High protein flour        140g

Low protein flour        60g

Water                            130g

Olive oil                       14g

Fine sugar                     10g

Instant dried yeast        2g

Salt                                2g

Milk powder                 8g (replaced by flour cos no milk powder)

Steps :-

Use breadmaker to make the dough

When dough is ready 1hr and 45mins later (1st proof done in machine), split dough into 2 parts and rest 15mins.

Roll out dough to 8". Dough is very sticky.  I use hand, flatten dough, use fingers coated with flour to push dough out from centre, trying to make the rim.

Put pizza base onto pan, poke holes on base of dough.

Put fillings.

Bake in 210dc, 10minutes. When rim has colour, take out and put on extra mozz cheese, bake another 5 minutes.

Verdict :

Pizza legit. but sticky dough.

Original Recipe : - 食谱来自“跟着君之学烘焙II （君之著）

The recipe is from a book. Typing it out here for easy reading.

Pizza Dough ingredient

High protein flour        70g

Low protein flour        30g

Water                            65g

Olive oil                       7g

Fine sugar                     5g

Instant dried yeast        1g

Salt                                1g

Milk powder                 4g

Condensed Milk Bread

 This recipe is from blog 肉桂打噴嚏: 食譜＊超鬆軟煉乳餐包

準備材料囉(18×18cm正方形模)

高筋麵粉…250g

鹽…3g
砂糖…40g
煉乳…20g
無鹽奶油…30g
牛奶…190g
白神酵母(麵包機專用)…5g
或
即溶酵母…4g

我這樣做！

１：將所有食材倒入麵包機裡，注意鹽和酵母別放一起，避免影響發酵失敗。然後啟動攪拌+發酵程式(約45分鐘)。

２：揉麵完成後，麵糰發至兩倍大就可以，可以用手指沾粉搓洞，洞口不回彈即可。因為糖和牛奶含量高，所以組織非常濕潤(但不黏手)。這時用手將麵糰用手掌拍打麵糰彈出空氣。

３：將麵糰平均分成9份(一份約58g)，用手掌握住麵糰，搓揉成光滑的圓形。

４：將烘焙紙折出四方塊，裝進模具裡，把麵糰等距放置進去。

５：表面再鋪塊布，放室溫發酵約50分鐘(冬天更長)，體積變大(約原來1.5倍大)為二次發酵完成。表面可輕輕用濾網灑些麵粉上去。

６：送進預熱好的烤箱(180℃)，時間設定27分鐘，前10分鐘為160℃，後17鐘為150℃，烘烤完成立刻取出，不然麵包會變的濕濕爛爛的，味道也不好聞。

Soft Wholemeal Honey Loaf Bread

 The recipe is from blogger but the link is now stopped working. http://cherienoms.com/2018/03/soft-wholemeal-honey-loaf-bread.html

This recipe has been tried before. My note from previous trials are sometimes sticky, thick crust. The way this recipe vs Happy Home Baking's recipe, it seems the liquid is still about 200g - 40g honey, 110ml milk, 1 egg. Good to try again since this recipe has honey, will be slight different flavour.

Original Recipe :- 

Ingredients

Bread

• 200 g bread flour
• 50 g Prima superfine wholegrain flour
• 10 g milk powder
• 40 g honey
• 110 g milk
• 1 egg
• 25 g butter
• 3 g yeast
• 3 g salt

Toppings (Optional)

• Milk
• Oats

Instructions

1. Place all ingredients into the bread pan. I am using Panasonic SD-P104, Menu 9. It includes kneading and 1st proof. If you are using mixer, knead accordingly to window pane stage and proof.
2. After first proof is done, remove dough. Rest for 10 mins. Divide dough into 3. Punch out air from dough, roll the dough out and swiss roll it up. Repeat for remaining 2 dough.
3. Place all dough into greased or lined loaf pan. Proof again for about 45-60 mins.
4. After 2nd proofing, brush the top surface of dough with some milk. Sprinkle oats on the top. Tap lightly on the oats to adhere to the dough.
5. Bake in preheated oven at 180C, centre rack, for about 25-30 mins.
6. Remove bread from pan. Cool completely on wire rack before storing in air tight container. Slice only on day of eating.

Recipe Notes

The weight of egg I am using is about 50g, without shell.

Blogger's loaf

Bread Maker Basic Milk Loaf

 This recipe is from blogger Happy Home Baking Happy Home Baking: BM milk loaf.

I have tried tweaking this basic recipe to pandan bread, chocolate bread. Family likes this bread sweeter so I usually use 30g raw sugar

Original Recipe :-

Ingredients:

(makes 450g/1 lb loaf)

200g milk (I used full cream fresh milk)

250g bread flour (I used Prima brand unbleached bread flour)

20g caster sugar

20g unsalted butter, cut into small cubes

3g salt

3g instant yeast

Method:

1. Place milk, bread flour, sugar, salt, butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour with your finger and add in the instant yeast. Select the Basic or Regular function of the bread machine. Select Light crust function and press start.  (Note: due to our hot weather, I use cold milk from the fridge.)
2. When the cycle completes, lift the pan out of the machine and carefully shake the loaf out of the pan. Leave the loaf to cool for at least an hour before cutting and remove the blade/paddle, if necessary. Store in airtight container.

Recipe source: 荻山和也╳cuoca用麵包機烘焙專業級麵包

Stirfry terriyaki chicken

This recipe is taken from Foong Family Flat blog -  Effortless Chicken Teriyaki: Quick Dinner for Busy Nights — foongfamilyflat.

Note : family thinks is too sweet. Try to reduce sugar to tweak.

Original recipe :- 

Ingredients

250g chicken thigh

2.5 tsp sugar

1/2 tsp sesame oil

1 tbsp mirin

1.5 tbsp light soy sauce

Togarashi & furikake (sprinkle before serving)

Method

1. Cut chicken thigh into bite-sized pieces and prepare marinade at least 30 minutes before cooking by combining all the ingredients in a fridge-safe container
2. Mix all the sauces well and let the chicken rest in the fridge
3. After at least 30 minutes, heat pan on medium-high heat and add chicken in to stir fry
4. Let chicken pieces have an opportunity to brown because that gives the teriyaki sauce deeper flavours
5. Serve with rice sprinkled with furikake and toagrashi if you like!

Tips for Success:

• Don’t overcrowd the pan to ensure the chicken pieces gets a nice sear
• Adjust salt & sugar to taste — teriyaki should have a balanced sweet-savory profile
• Will highly recommend not to skip on the addition of furikake/seaweed before serving!
• Balance your plate - Serve with steamed veggies like broccoli, snap peas, or carrots to add a crunchy contrast to the chicken