There's nary a bad time for K-Fry. It's great for lunch, dinner and even in the wee hours for a post-night-out feed. The bold may even have it for breakfast (not that we're encouraging doing so).
Regardless of the time of day, you can now whip up your very own KFC thanks to this satay-ified iteration of the good stuff courtesy of Masterchef alum Sarah Tiong. Want to show it off? Throw your creation up on IG and tag @kfcaustralia and Sarah @fillmytummy.
Ingredients
For the satay sauce:
- 3-4 tbsp neutral oil (e.g. vegetable)
- 200g skinless unsalted peanuts(Sarah to toast and chop the peanuts at home)
- 2-3 tbsp curry powder (preferably Malaysian)
- 2 tbsp tamarind puree
- 3 tbsp brown sugar
- 250mL coconut cream
- Salt
For the coconut rice:
- 200g glutinous rice
- 1 tbsp neutral oil
- 300g water
- 60mL coconut cream
- ½ tsp salt
To serve:
- KFC Original Recipe
- Sliced cucumbers(at least 2)
- Sliced red onion
- Toasted peanuts, chopped coarsely
- Fresh coriander
- Fresh chilli
Method
Satay Sauce:
- In a dry frying pan on medium heat, toast the peanuts for 3-4 minutes. Then chop the nuts finely (or use a food processor)
- Heat the oil in a saucepan on medium heat. Then add peanuts (save some for garnish later), curry powder, tamarind puree and brown sugar, stirring for 1-2 minutes.
- Mix in coconut cream and bring up to a simmer. Cook for 4-5 minutes and season with salt to taste.
Sticky Coconut Rice:
- Soak the glutinous rice in water for 30 minutes, then rinse and drain.
- Heat oil in a pan on medium-high and stir fry rice for 2 minutes.
- Add 300g water to the pan, cover with lid, and simmer for 5-10 minutes on medium.
- Turn off the heat but keep the lid on and allow rice to steam for another 5-10 minutes.
- Transfer rice to a bowl, mixing in salt and coconut cream.
Plating:
- Plate rice with KFC Original Recipe drizzled in satay sauce and garnished with chopped peanuts, fresh coriander and chilli. Serve with cucumber and red onion.
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Image credit: KFC