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

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.

Spring Chicken with Mustard Brown Sauce

Ingredients

Brining

Coated Flour for Protein

Mustard Brown Sauce

Preparation

Brining

Coated Flour for Protein

Mustard Brown Sauce

Final Plating

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Spring Chicken with Mustard Brown Sauce

Ingredients