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Ingredients

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Brining

Coated Flour for Protein

Mustard Brown Sauce

Preparation

  1. 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.   
  2. 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.   
  3. 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.    
  4. Final Plating

    • Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.
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