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Chicken

  • Chicken, leg quarter fillet, 10 pcs at 200g per piece 2000.0 g
  • All Purpose Flour 240.0 g
  • Cornstarch 240.0 g
  • Baking Powder 12.0 g
  • Cooking Oil 2000.0 ml

Glaze

  • Hot Sauce 125.0 ml
  • Butter 125.0 g
  • Pepper, to taste

Slaw

  • Carrots, thin strips 500.0 g
  • Cabbage, thin strips 500.0 g
  • Lemon Juice 30.0 ml
  • Salt, to taste

Assembly

  • Brioche Bun 10.0 pc
  1. Chicken

    45 minutes
    1. Season the chicken breast or leg and thigh fillet with Knorr Chicken Powder.
    2. Combine all-purpose flour, cornstarch, and baking powder. Mix well.
    3. Coat the chicken pieces with the flour mixture and deep fry until golden brown. 
  2. Glaze

    10 minutes
    1. Combine in a pot and simmer Knorr Rock Sugar Honey Sauce, Knorr Liquid Seasoning, hot sauce, and butter.
    2. Mix well until fully dissolved and thick.
    3. Season with pepper.
  3. Slaw

    10 minutes
    1. Combine carrots and cabbage in a bowl.
    2. Stir in the lemon juice and Lady's Choice Real Mayonnaise.
    3. Mix well and season with salt.
  4. Assembly

    15 minutes
    1. Portion the slaw on top of the toasted brioche bun.
    2. Dip the fried chicken into the glaze and put on top of the slaw.
    3. Place the top part of the toasted brioche bun.