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  • Egg 2.0 pc
  • Baking Powder 2.0 g
  • Potato Starch 100.0 g
  • All Purpose Flour 100.0 g

Garlic-Soy Glaze

Brining, Frying, and Assembly


  1. Batter

    3 minutes
    • In a bowl mix all ingredients together until it forms to a thick paste.
  2. Garlic-Soy Glaze

    5 minutes
    1. In a pot, mix all ingredients together and bring to a boil.
    2. Toast the sesame seeds in a different pan and set aside.
    3. Cool the mixture down.
  3. Brining, Frying, and Assembly

    180 minutes
    1. Cut the chicken in to a spatchcock.
    2. Combine the black pepper, Knorr Chicken Powder, and water in a pot and place the pot over medium flame. 
    3. Stir until it comes to a boil. Lower the flame and simmer for one minute. 
    4. Transfer brine to a container and cool at once either through an ice bath or by stirring. You can also add different seasonings and spices, aromatics, and vegetables to make the brine's flavor profile more interesting and exciting. 
    5. Submerge sliced chicken parts into brine for 6 hours or overnight. 
    6. Add the batter ingredients onto a separate bowl .
    7. Add the chicken and mix until the thick paste begins to coat the chicken.
    8. Heat oil to 150c and deep fry the chicken for 10-15 minutes until internal temperature reaches 175F.
    9. Remove and set aside to cool down for 2 hours.
    10. Increase the temperature of the oil to 190C.
    11. Fry the chicken for the second time to color and make the batter crisp. Fry for around 5 to 10 minutes.
    12. Drain the chicken of excess oil.
    13. Drizzle the glaze on top and serve with toasted sesame seeds and finely slice spring onions.