School of Wok
4 recipes converted from their YouTube cooking videos.
Satisfying Soy Sauce Chicken Recipe!
A quick, caramelized Cantonese-style soy sauce chicken made with boneless skinless thighs, ginger, spring onion, dark and light soy sauces, sugar, Shaoxing rice wine, and chicken stock. The dish is braised in a hot wok for a glossy, sticky glaze perfect for mopping up with steamed rice.
Soy & Garlic Korean Fried Chicken Recipe!
Crispy double‑fried chicken wings tossed in a sweet‑spicy soy‑garlic glaze, finished with sesame seeds, green onions and sliced red chilies. A classic Korean street‑food favorite made at home with simple ingredients and the signature double‑fry technique for extra crunch.
Super Crispy & Easy Rice Paper Rolls!
A crunchy, vegetable‑filled roll made with Vietnamese rice paper, quickly sautéed then pan‑fried to golden perfection. Served with a tangy soy‑vinegar dipping sauce, this appetizer is packed with color, texture, and Asian flavor.
Chicken Rendang – Tender Chicken in a Spicy, Chilli, Coconut Sauce
Tender chicken pieces simmered in a fragrant, nutty and creamy coconut‑lime sauce, finished with toasted coconut, palm sugar and tamarind for a perfect balance of sweet, sour and spicy. This classic Southeast Asian dish from Indonesia, Malaysia and Singapore is the star of the School of Wok cookbook.