Recipe by : chef ssentongo
* SPICY HONEY GARLIC CHICKEN DRUMSTICKS 🌶️🍗
version – 35 min, 4 servings
Ingredients
Chicken:
- 8 chicken drumsticks
- Salt + pepper + 1 tsp paprika
Sticky Sauce:
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp sriracha or chili sauce
- 3 garlic cloves, minced
- 1 tbsp rice vinegar or lemon juice
Topping:
- Chopped green onions + red chili, sliced + parsley
Method
- Season: Pat drumsticks dry. Season with salt, pepper + paprika.
- Cook: Air fry 400°F / 200°C for 20-22 min, or bake 425°F for 30 min. Flip halfway.
- Sauce: Simmer honey, soy, sriracha, garlic + vinegar 2 min till thick.
- Glaze: Toss hot chicken in sauce till coated and glossy like in the photo.
- Serve: Top with green onions + chili. Serve steaming hot.
3 Quick Tips
- Extra crispy: Pat chicken very dry + don’t crowd the pan
- Sticky glaze: Add sauce in the last 5 min if baking, or toss after cooking
- Heat control: Add more/less sriracha to taste
Serve: With rice or just like that while hot and steaming
Want an oven-broiled version or less spicy honey soy version?
* BURRATA PESTO PASTA WITH CHERRY TOMATOES 🍝🧀
version – 20 min, 2 servings
Ingredients
Pasta:
- 200g spaghetti or linguine
- 1 cup cherry tomatoes, halved – red + yellow mix
- 1/2 cup basil pesto
- 1 ball burrata
- 1/4 cup grated parmesan
To Finish:
- Olive oil drizzle + chili flakes + black pepper
- Fresh basil leaves + salt
Method
- Pasta: Boil pasta in salted water till al dente. Save 1/4 cup pasta water.
- Toss: Mix hot pasta with pesto + a splash of pasta water till coated.
- Tomatoes: Add halved cherry tomatoes and toss gently.
- Plate: Top with burrata in the center.
- Finish: Drizzle olive oil, chili flakes, parmesan + basil like in the photo.
3 Quick Tips
- Creamy sauce: Don’t rinse pasta. Use pasta water to make pesto cling
- Burrata moment: Add it right before serving so it stays cool + creamy
- Color pop: Use both red + yellow cherry tomatoes for that restaurant look
Serve: Warm with extra pepper and basil on top
Want a homemade pesto recipe or vegan version without burrata?
* GRILLED LEMON HERB CHICKEN BREAST 🔥🍗
version – 25 min, 4 servings
Ingredients
Chicken:
- 4 boneless chicken breasts, pounded to 3/4 inch
- 2 tbsp olive oil
- 1 lemon, zested + juiced
- 2 garlic cloves, minced
- 1 tsp paprika + salt + pepper
- 1 tsp dried oregano or thyme
To Finish:
- Fresh parsley, chopped
Method
- Marinate: Mix oil, lemon, garlic + spices. Coat chicken 15 min.
- Heat: Grill on high heat 450°F / 230°C till grates are hot.
- Grill: Cook 5-6 min per side till you get char marks like in the photo. Internal temp 165°F / 74°C.
- Rest: Let sit 5 min so juices stay in.
- Serve: Sprinkle with parsley and extra lemon.
3 Quick Tips
- No dry chicken: Pound to even thickness so it cooks evenly
- Char marks: Don’t move it while searing – 5 min untouched per side
- Extra juicy: Let it rest before slicing
Serve: With rice, salad, or in wraps
Want a spicy chipotle version or air fryer method instead?
* BEEF & VEGGIE STIR-FRY 🥩🥦
version – 20 min, 2-3 servings
Ingredients
Stir Fry:
- 1 lb / 450g flank steak or sirloin, thinly sliced against the grain
- 1 bunch asparagus, trimmed + cut in half
- 1 red bell pepper + 1 yellow bell pepper, sliced
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp oil
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp honey
- 1 tsp cornstarch + 2 tbsp water
- Chili flakes + black pepper
Method
- Prep: Toss beef with 1 tbsp soy sauce. Mix sauce ingredients.
- Sear: Heat pan on high. Stir-fry beef 1-2 min till browned. Remove.
- Veggies: Add oil, stir-fry asparagus, peppers + onion 3-4 min till crisp-tender.
- Combine: Add garlic 30 sec, then beef back in. Pour sauce. Toss till glossy and thick.
- Serve: Top with fresh herbs like in the photo.
3 Quick Tips
- Tender beef: Slice thin against the grain + don’t overcook
- Wok hei flavor: Cook on highest heat and don’t crowd the pan
- Crunchy veg: Add asparagus last so it stays bright green
Serve: Hot over rice or noodles
Want a ginger soy version or low-carb no-sauce version?
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