Spring Chicken with Mustard Brown Sauce

Name: Spring Chicken with Mustard Brown Sauce
Yield: 1
Ingredients: 1500.0ml Filtered Water; 5.0g White Vinegar; 30.0g Fine Salt; 50.0g Knorr Chicken Stock 500g; 1000.0g Whole spring chicken, cleaned; 20.0g White Pepper Powder; 50.0g Garlic Powder; 25.0g Ginger powder; 50.0g Paprika Powder; 100.0g Fine Salt; 10.0g Black Pepper; 10.0g Oregano; 50.0g Thyme; 500.0g Wheat Flour; 120.0g Rice Flour; 120.0g Corn Flour; 200.0g Knorr Chicken Stock 1KG; 1000.0ml Filtered Water; 100.0g Knorr Demi Glace Brown Sauce Mix 1KG; 50.0g Yellow Onion, chopped; 20.0g Garlic, chopped; 100.0g Corn Oil; 100.0g Djon mustard

Spring Chicken with Mustard Brown Sauce – - Recipe

Deep fried double coated spring chicken to enjoy with mustard brown sauce, a combination of American classic and a kick of oriental spice.

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Brining

Filtered Water 1500.0 ml
White Vinegar 5.0 g
Fine Salt 30.0 g
Knorr Chicken Stock 500g 50.0 g
Whole spring chicken, cleaned 1000.0 g

Coated Flour for Protein

White Pepper Powder 20.0 g
Garlic Powder 50.0 g
Ginger powder 25.0 g
Paprika Powder 50.0 g
Fine Salt 100.0 g
Black Pepper 10.0 g
Oregano 10.0 g
Thyme 50.0 g
Wheat Flour 500.0 g
Rice Flour 120.0 g
Corn Flour 120.0 g
Knorr Chicken Stock 1KG 200.0 g

Mustard Brown Sauce

Filtered Water 1000.0 ml
Knorr Demi Glace Brown Sauce Mix 1KG 100.0 g
Yellow Onion, chopped 50.0 g
Garlic, chopped 20.0 g
Corn Oil 100.0 g
Djon mustard 100.0 g

Western

Sides / Snacks

Chicken

Deep fried double coated spring chicken to enjoy with mustard brown sauce, a combination of American classic and a kick of oriental spice.

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Preparation

Brining
- Add water, vinegar and salt in a pot and bring to boil. Then let it cool down.
- Add in spring chicken, brine for 4 hours, drain and set aside for later use.
Coated Flour for Protein
- Mix well all ingredients for ‘Coated Flour for Protein’.
- Coat spring chicken with the prepared flour.
- Deep-fry chicken until cooked and crispy.
Mustard Brown Sauce
- Mix water and Knorr Demi Glace Brown Sauce Mix. Bring demi glace mixture to boil. Set aside.
- Saute yellow onion and garlic till fragrant on separate pan.
- Add in the prepared demi glace and mustard. Bring sauce to boil.
Final Plating
- Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.