Buffalo Wings

1. Coat the chicken in koji, leave to marinade in the fridge for 1 hour, and then pat dry.
2. Deep fry at 160C until they are crisp and golden.
3. Place all the ingredients for the sauce into a pan and bring to the boil. Then use the sauce to coat the wings, sprinkle with mint coconut and chillies.

Chicken Satay with Maple Corn

1. To make the sauce, mix the peanut butter, Shaoxing, soy sauce, sugar and oyster sauce together and season with some black pepper. Mix with the water in a saucepan and bring to the boil.
2. Bake the chicken at 200c until crisp. Coat in the satay sauce.
3. Char the vegetables until blackened, finish with chilli jam and lime.
4. Serve up.