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

Ingredients
Spring Chicken with Mustard Brown Sauce
Calculate Dish Cost
Brining
Coated Flour for Protein
Mustard Brown Sauce

Brining
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Filtered Water 1500.0 ml
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White Vinegar 5.0 g
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Fine Salt 30.0 g
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Whole spring chicken, cleaned 1000.0 g
Coated Flour for Protein
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White Pepper Powder 20.0 g
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Garlic Powder 50.0 g
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Ginger powder 25.0 g
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Paprika Powder 50.0 g
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Fine Salt 100.0 g
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Black Pepper 10.0 g
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Oregano 10.0 g
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Thyme 50.0 g
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Wheat Flour 500.0 g
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Rice Flour 120.0 g
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Corn Flour 120.0 g
Mustard Brown Sauce
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Filtered Water 1000.0 ml
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Yellow Onion, chopped 50.0 g
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Garlic, chopped 20.0 g
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Corn Oil 100.0 g
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Djon mustard 100.0 g
Preparation
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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.
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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.
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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.
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Final Plating
- Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.