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Sauce Preparation

  • Black Pepper, crushed 1.0 g
  • Korean Red Pepper Flakes 1.0 g
  • Korean Red Pepper Paste 30.0 ml
  • Water 15.0 ml

Chicken Preparation

  • Chicken Thigh Fillet 300.0 g
  • Rice Wine 15.0 ml
  • Egg White 1.0 pc
  • Rice Flour 50.0 g
  • Oil (for deep frying)


  • Mozzarella Cheese 150.0 g
  1. 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.
  2. 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.
  3. Presentation

    • Sprinkle the grated cheese on top of chicken.
    • Using a torch, salamander or oven, gratinee the cheese until all has melted.
    • Serve immediately.