Name: Tempura Fried Chicken Roulade with Brown Butter Yuzu
Yield: 10
Ingredients: 1000.0g Chicken Leg Quarter Thigh Fillet, skin on and pounded; 10.0g Knorr Chicken Powder 1kg; 45.0ml Knorr Liquid Seasoning 3.8L; 200.0g Cream Cheese , softened but cold; 70.0g Bacon Bits, chopped; 20.0g Spring Onions, chopped; 15.0g Nori Sheets, whole; 0.0dg Prepared Chicken Roulades; 200.0g Unsalted Butter, for browning; 50.0ml Yuzu Ponzu; 100.0g Knorr Professional Crispy Breading Mix 1kg, for batter; 170.0g Ice Cold Soda Water; 100.0g Knorr Professional Crispy Breading Mix 1kg, for dredging; 1500.0ml Vegetable oil for frying; 0.0dg Steamed Chicken Roulades, sliced or whole; 100.0ml Cane Vinegar; 25.0ml Water; 70.0g White Sugar; 2.0g Salt; 1.0pc Bay Leaf; 1.0g Peppercorns; 75.0g Baby carrots, sliced; 75.0g White radish, sliced; 150.0g Best Foods Real Mayonnaise 5.5L; 12.0g Wasabi Paste; 2.0ml Sesame Oil; 30.0ml Mango Puree; 30.0ml Brown Butter Yuzu Soy; 70.0g Tempura Fried Chicken Roulade, sliced; 10.0g Cabbage Scallion Kimchi

This tempura fried chicken roulade delivers crisp texture with a creamy, savory center and bright citrus finish. Designed for advance preparation and fast frying, it offers clean slicing, consistent portions, and refined visual appeal for modern menus.

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Preparation

Prepare the Chicken for Rolling
- Lay chicken thigh fillets skin side down on a clean surface.
- Gently pound to an even thickness of about 5 to 7 mm.
- Season evenly with Knorr Chicken Powder and Knorr Liquid Seasoning.
- Rest under refrigeration for 5 to 10 minutes.
Mix the Cream Cheese Filling
- Combine cream cheese, bacon bits, and spring onions in a bowl.
- Mix gently until evenly incorporated.
- Keep chilled until ready to use.
Roll and Secure the Chicken Roulade
- Place one sheet of nori over each seasoned chicken fillet.
- Spread an even layer of cream cheese filling, leaving a 1.5 to 2 cm border.
- Roll tightly from the long edge, keeping skin on the outside.
- Secure tightly with heat resistant cling film or butcher’s twine.
Steam the Chicken Roulades
- Arrange roulades seam side down in a steamer basket.
- Steam at 100°C for 25 to 30 minutes.
- Cook until internal temperature reaches 74°C.
- Rest 10 minutes before unwrapping.
Prepare the Brown Butter Yuzu Soy
- Simmer butter in a light colored pan over medium heat.
- Stir continuously until butter browns and smells nutty.
- Transfer immediately to a heatproof bowl.
- Whisk in yuzu ponzu until combined.
Tempura Fry the Chicken Roulade
- Mix Knorr Crispy Breading Mix with soda water to form a light batter.
- Dip roulades into batter, then dredge lightly in dry mix.
- Fry in oil heated to 170 to 180°C until golden and crisp.
- Drain on a wire rack.
Pickle the Radish and Carrots
- Combine vinegar, water, sugar, salt, bay leaf, and peppercorns in a pot.
- Bring to a boil and simmer for 2 to 3 minutes.
- Turn off heat and add sliced vegetables.
- Chill until fully cooled.
Mix the Wasabi Mango Dip
- Combine all ingredients in a bowl.
- Mix until smooth and well incorporated.
- Chill until service.
Assemble and Plate the Dish
- Spoon brown butter yuzu soy onto the base of the plate.
- Arrange two slices of chicken roulade on top.
- Add kimchi, pickles, and wasabi mango dip on the side.
- Finish with spring onions and toasted sesame seeds.

Pipo Aluning

Pipo Aluning

Tempura Fried Chicken Roulade with Brown Butter Yuzu

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Ingredients

Prepare the Chicken for Rolling

Knorr Chicken Powder 1kg

Knorr Liquid Seasoning 3.8L

Mix the Cream Cheese Filling

Roll and Secure the Chicken Roulade

Steam the Chicken Roulades

Prepare the Brown Butter Yuzu Soy

Tempura Fry the Chicken Roulade

Knorr Professional Crispy Breading Mix 1kg