Fire Chicken with Torched Cheese

Name: Fire Chicken with Torched Cheese
Yield: 5
Ingredients: 1.0g Black Pepper, crushed; 1.0g Korean Red Pepper Flakes; 75.0ml Knorr Rock Sugar Honey Sauce 3kg; 30.0ml Korean Red Pepper Paste; 15.0ml Water; 300.0g Chicken Thigh Fillet; 15.0ml Rice Wine; 7.0g Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg; 1.0pc Egg White; 50.0g Rice Flour; 0.0g Oil (for deep frying); 150.0g Mozzarella Cheese

Fire Chicken with Torched Cheese – - Recipe

Secret's out! The trick to a good fried chicken is its coating. Chefs can make it more interesting by adding a hot but sugary sauce topped with grated mozzarella.

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Sauce Preparation

Black Pepper, crushed 1.0 g
Korean Red Pepper Flakes 1.0 g
Knorr Rock Sugar Honey Sauce 3kg 75.0 ml
Korean Red Pepper Paste 30.0 ml
Water 15.0 ml

Chicken Preparation

Chicken Thigh Fillet 300.0 g
Rice Wine 15.0 ml
Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg 7.0 g
Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg
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Egg White 1.0 pc
Rice Flour 50.0 g
Oil (for deep frying)

Presentation

Mozzarella Cheese 150.0 g

Starter

Chicken

Side & Snacks

Western

Secret's out! The trick to a good fried chicken is its coating. Chefs can make it more interesting by adding a hot but sugary sauce topped with grated mozzarella.

...

Preparation

Sauce Preparation
- In a dry pan, heat to toast the crushed black peppercorns.
- Add the red pepper flakes, Knorr Rock Sugar Honey Sauce and red pepper paste. Whisk to combine the sauce. Add water to thin out the sauce. (Pepper flakes and paste can be reduced to make a less spicier sauce.)
- Taste and adjust seasoning.
- Set aside until ready to use.
Chicken Preparation
- Heat oil to 350F.
- Add the rice wine to the chicken that are cut into 1-inch cutlets and season evenly with Knorr Rostip Chicken Seasoning Powder.
- Add the egg whites to the chicken. Mix thoroughly to evenly coat the chicken.
- Place the rice on a tray. Lightly coat each chicken with the rice flour.
- Deep-fry the chicken until golden brown and cooked through. Place the cooked chicken on paper towels to absorb excess oil.
- Reheat the sauce in a wok, add the chicken to the sauce. Toss to coat the chicken.
- Transfer the chicken onto a heat-proof serving container.
Presentation
- Sprinkle the grated cheese on top of chicken.
- Using a torch, salamander or oven, gratinee the cheese until all has melted.
- Serve immediately.