Lainey's Korean Fried Chicken

Serves: 4–5
Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Estimated Calories: ~550 per serve (including sauce)
Dietary: Contains gluten, dairy-free

Ingredients:

  • 1 kg chicken thighs, washed, cleaned, and chopped into 3 cm pieces

  • 2 tbsp rice wine vinegar

  • 2 tbsp grated ginger

  • 2 tbsp soy sauce (light preferred)

  • 2 eggs, beaten

  • 1 cup corn starch or potato starch

  • Oil for frying (neutral oil)

  • 3 tbsp mayonnaise

  • 1 tbsp Lainey’s Chilli Oil

Method:

1. Begin by preparing the chicken thighs. Wash and clean them thoroughly, then cut them into 3 cm pieces. Pat dry with paper towels and place them in a large bowl.

2. Add rice wine vinegar, grated ginger, and soy sauce to the bowl with the chicken. Mix everything together thoroughly, ensuring the chicken is well coated. Set aside for 10-15 minutes to marinate.

For deeper flavour, marinate overnight if possible.

3. After marinating, drain any excess sauce from the chicken. Then, add the beaten eggs to the bowl and toss the chicken until evenly coated.

4. Lightly coat each piece of chicken with corn starch or potato starch, ensuring they are fully covered.

5. Heat oil in a medium-sized saucepan over medium to high heat. Once the oil is hot, carefully add the chicken pieces and fry until they are golden brown and cooked through.

6. As the chicken finishes frying, transfer it to a plate lined with paper towels to absorb any excess oil.

Dipping Sauce and Serving Suggestions:

1. In a medium bowl, combine mayonnaise with Lainey’s Chilli Oil, stirring well to combine.

2. Plate the fried chicken and serve alongside a fresh coleslaw. Dip the chicken pieces into the delicious Lainey’s Chilli Oil dipping sauce and enjoy the flavourful Korean-inspired dish!

Marinated King Prawns with Spicy Chilli Oil

Serves: 4
Prep Time: 15 minutes (+ 2 hours marinating)
Cook Time: 6–8 minutes
Calories: ~280 per serving
Dietary: Dairy-free, Gluten-free

Ingredients :

Prawns:

  • 1kg king prawns, cleaned, deveined, slit along the back

  • 1 tbsp sesame oil

  • 1 tbsp salt

  • 2 tsp brown sugar

Marinade:

  • 1 large red chilli, deseeded, roughly chopped

  • 1 large green chilli, deseeded, roughly chopped

  • 3 cloves garlic, roughly chopped

  • ½ bunch coriander roots, washed

  • 3cm piece ginger, peeled, roughly chopped

  • 4 spring onions, white parts only

  • 2 lemongrass stalks (4cm each), roughly chopped

  • 1 tbsp fish sauce

  • 2 tsp lemon & lime juice

  • 2 tbsp Lainey’s Chilli Oil

Method :

  1. Blend all marinade ingredients in a food processor until smooth.

  2. Place prawns in a bowl, add marinade, sesame oil, salt, and brown sugar. Toss to coat.

  3. Cover and marinate in the fridge for 2 hours or overnight.

  4. Skewer prawns lengthwise, then grill or barbecue for 3–4 minutes each side until pink and opaque.

  5. Serve with a fresh garden salad or a zesty mix of tomato, cucumber, capsicum, coriander, and Thai basil. Add a drizzle of Lainey’s Chilli Oil to the salad dressing for extra heat.

Pad Thai with Lainey’s Chilli Oil

Serves: 2 – 3

Prep Time: 10 minutes

Cook Time: 20 minutes

Calories: ~450 per serve

Main Ingredients:

  • 225g (8 oz) rice noodles

  • 2 tbsp vegetable oil

  • 1 cup firm tofu, cubed

  • 1 cup bean sprouts

  • 1/2 cup sliced carrots

  • 2 cloves garlic, minced

  • 2 eggs (optional, omit for vegan)

Seasonings & Sauce:

  • 3 tbsp soy sauce

  • 2 tbsp tamarind paste (or lime juice as substitute)

  • 1 tbsp brown sugar

  • 2 tbsp Lainey’s Chilli Oil

Garnish:

  • 1/4 cup chopped green onions

  • 1/4 cup crushed peanuts

  • Lime wedges

  • Fresh cilantro leaves

Method

Step 1 – Cook Noodles:

Cook the rice noodles according to the package instructions until just tender. Drain and set aside.

Step 2 – Cook Tofu:

Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden and slightly crispy. Remove from pan and set aside.

Step 3 – Stir-Fry Vegetables:

In the same pan, add garlic, carrots, and bean sprouts. Stir-fry for 2–3 minutes until slightly tender.

Step 4 – Cook Eggs (Optional):

Push vegetables to one side of the pan. Crack eggs into the empty side and scramble until cooked through.

Step 5 – Combine Noodles & Sauce:

Add the cooked noodles to the pan with the vegetables and eggs. In a small bowl, combine soy sauce, tamarind paste, brown sugar, and Lainey’s Chilli Oil. Pour over the noodles and toss everything together to coat evenly.

Step 6 – Add Tofu & Final Toss:

Return cooked tofu to the pan. Toss gently to combine and heat through. Taste and adjust seasoning if needed.

Step 7 – Serve:

Plate the Pad Thai and garnish with green onions, crushed peanuts, lime wedges, and cilantro. Serve immediately.

Pho-Style Noodle Stir-Fry with Lainey’s Chilli Oil

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Approx. Calories: ~400 per serving

Ingredients

  • 1 packet fresh thick rice noodles (cooked per packet instructions)

  • 2 tbsp olive oil

  • 1–2 tbsp Lainey’s Chilli Oil (adjust to taste)

  • 3 cloves garlic, thinly sliced

  • 1 x 3 cm piece ginger, julienned

  • 1 red capsicum, thinly sliced

  • 5 spring onions, cut into 1 cm pieces

  • ½ bunch coriander, roughly chopped

  • ½ bunch basil, roughly chopped

Seasoning Sauce:

  • 2 tbsp soy sauce

  • 1 tbsp Shaoxing wine

  • 1 tbsp brown sugar

  • 1 tsp sesame oil

  • 1 tsp mirin

  • ½ tsp salt

  • ½ tsp cracked pepper

Method

1. Prepare noodles

Cook rice noodles according to packet instructions, drain, and set aside.

2. Cook aromatics & vegetables

Heat olive oil in a wok over high heat. Sauté garlic and ginger for 1–2 minutes

until fragrant. Add spring onions and red capsicum, stir-fry for 1–2 minutes,

keeping vegetables crisp.

3. Add sauce & Lainey’s Chilli Oil

Pour in half the seasoning sauce and toss well, then add 1 tbsp Lainey’s Chilli

Oil. Continue to stir-fry until vegetables are lightly coated and aromatic.

4. Add noodles

Toss in the cooked noodles and remaining seasoning sauce. Stir-fry 2–3 minutes until everything is well combined and heated through.

5. Serve

Plate the noodles and garnish with fresh basil and coriander. Serve immediately.

Bourbon & Maple Spareribs

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Serves: 4–6

Approx. Calories: 550 per serving

Ingredients

  • 1 ½ kg American pork spareribs, cut to fit your tray

  • 125 ml malt vinegar

  • 1 cup bourbon or whiskey

  • 150 ml maple syrup

  • 60 ml Worcestershire sauce

  • 1 ½ tbsp Lainey’s Chilli Oil

  • 1 ½ tbsp sea salt flakes

  • ½ cup brown sugar

  • ½ litre water

  • 4 cloves garlic, smashed (leave skins on)

  • 1 cinnamon stick, lightly charred

  • 1 brown onion, quartered and lightly charred

Maple Glaze

1. In a bowl, mix malt vinegar, bourbon, maple syrup, Worcestershire sauce,

Lainey’s Chilli Oil, sea salt, brown sugar, and water. Stir until sugar and salt

dissolve.

2. Pour mixture into a medium saucepan over high heat. Bring to a boil, then

reduce to low and simmer 5 minutes. Set aside.

Method

1. Preheat oven to 220°C.

2. Arrange ribs in a large, deep-sided ovenproof dish. Scatter garlic, cinnamon stick, and onion around ribs.

3. Pour glaze over the ribs, ensuring they’re well coated. Roast for 45 minutes.

4. Turn ribs over, baste with remaining glaze, and roast for a further 25 minutes at 200°C, until ribs are tender and the glaze is thickened.

5. Serve ribs with any leftover glaze and a fresh kale salad for a delicious, sticky finish.

Vegetable & Tofu Hokkien Noodle Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 6

Approx. Calories: 320 per serving

Main Ingredients

  • 440g Wokka Golden Hokkien egg noodles (or any fresh Hokkien noodles)

  • 100g firm tofu, drained and cubed (1cm)

  • 200g fried tofu, halved

  • 3 tbsp vegetable oil

  • 1 onion, cut into wedges

  • 3 cloves garlic, minced

  • 3 cm fresh ginger, julienned

  • ½ bunch spring onions, cut into 2cm lengths

  • 1 bunch choy sum, washed and chopped into 2cm piece

  • 100g green beans, sliced diagonally

  • 1 red capsicum, thinly sliced

  • ½ bunch coriander, chopped, optional for garnish

Seasonings & Sauces

  • 1 ½ tbsp Lainey’s Chilli Oil

  • 2 tbsp soy sauce

  • 1 tsp salt

  • 1 tsp cracked black pepper

  • 1 ½ tsp sugar

  • 1 tbsp Shaoxing wine

  • 1 tbsp mirin

Method

1. Prep the aromatics & tofu: Heat a wok over high heat and add vegetable oil. Add onion, garlic, ginger, and spring onions. Stir - fry for 1 minute until fragrant. Add the firm and fried tofu and stir-fry for another minute. Reduce heat slightly.

2. Cook the vegetables: Add beans, capsicum, and choy sum. Stir-fry for 2 minutes, then pour in 4 tablespoons of water to steam lightly.

3. Add the sauces: Stir in Lainey’s Chilli Oil, soy sauce, salt, pepper, sugar, Shaoxing wine, and mirin. Toss everything together for 1–2 minutes until the sauce evenly coats the tofu and vegetables. Remove from heat.

4. Prepare the noodles: Check the packet instructions for the noodles. If using Wokka Hokkien noodles, you can add them directly to the stir-fry. Toss well to coat the noodles in the sauce and heat through.

5. Serve: Plate the stir-fry and garnish with chopped coriander. Serve hot for a satisfying, veggie-packed meal.