When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Raymond Wong

Dubai’s history with aromatic spices is a well-known fact in the culinary world, and Chef Raymond Wong celebrates this to the T. Currently the head chef at Atlantis, The Palm, Chef Wong comes backed with the guidance of his father’s Cantonese restaurants in Edinburgh, Scotland. Over the years of his food journey, he has successfully brought flavours of Malaysia, Hong Kong, Britain, and French under one roof at Seafire Steakhouse, the Dubai-based hotel. His love for meat has earned him many accolades throughout his career, such as ‘The Best Meat Specialty’ Chef of The Year at the Pro Chef Awards.

For this episode of #TnlTasteOfTheWorld, Chef Wong brings his signature style to the plate – a Korean styled crispy fried chicken. And, of course, his love for spices and aromatics seeps into the frame as well!


Chicken and marinade
  • 1 whole chicken
  • 50-millilitre soy sauce
  • 50-millilitre oyster sauce
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 3 teaspoons garlic
  • 2 teaspoons ginger paste
  • 2 tablespoons gochujang paste
  • 1 teaspoon honey
  • Cumin
Egg Batter
  • 1 egg
  • 10-millilitre soy sauce
  • 50g cornflour
  • 30g plain flour
  • 20-millilitre oyster sauce
  • ⅓ teaspoon salt
  • ⅓ teaspoon white pepper
  • 3 teaspoons garlic
  • 3 teaspoons ginger paste
  • 2 tablespoons gochujang paste
  • 1 teaspoon honey
  • Cumin
  • 100-millilitre soda water
Crispy Coating
  • 1 ½ cups plain (all-purpose) flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • 1 teaspoon cumin
  • 1 teaspoon chilli flakes
  • Bread crumbs
  • 1 litre/4 cups vegetable oil
  • 2 tablespoons gochujang paste
  • 2 tablespoons honey
  • 4 tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 2 cloves of garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame seed oil
  • 3 spring onions
  • ½ teaspoon chilli flakes


Chicken and marinade

  • Take the chicken, portion and slice it into equal pieces.
  • In a pot, add the chicken and along with all the ingredients required for marination.
  • Coat the chicken well and set aside for three hours.

Crispy Coating

  • In a separate pot, add all the ingredients for the crispy coating and mix well.
  • Set aside.

Egg Batter

  • Mix all the ingredients for the egg batter and whisk it well.
  • Keep aside.


Korean Crispy Fried Chicken:

  • Take the chicken and add the egg batter to it. Mix it well.
  • Next, add this coated chicken to the crispy batter mix. Coat on all sides, and place it on a pan.
  • Deep fry these coated chicken pieces in hot oil.


  • Chop coriander and add it to tomato ketchup.
  • Add chopped red chillies, and chopped spring onions to it.
  • Next, add the ginger-garlic paste, and mix honey.
  • Squeeze some lemon on it, and mix.


  • Take the deep-fried chicken and dip it in the sauce. Ensure all sides are glazed.
  • Garnish with spring onions, fried chilly, and fresh herbs.

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