Ingredients
How to Make Fried Chicken with Kobe Sauce
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Upper and Middle Chicken Wings 250.0 g
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KNORR SELECTIONS Batter Mix 500 g 200.0 g
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Cold Water 250.0 g
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Knorr Batter Mix, for dry coating 100.0 g
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Ebiko Roe 1.0 tbsp
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Japanese Bunching Onion, minced 0.5 tbsp
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White Sesame Seeds for topping
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Kobe Sauce
Kobe Sauce
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Sweet and Sour Sauce 5.0 tbsp
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KNORR SELECTIONS Teriyaki Sauce 1 kg 1.0 tbsp
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Korean Cayenne Pepper 1.0 tbsp
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Seasoning Sauce made with Oyster Sauce 1.0 tbsp
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Chili Paste Oil 2.0 tbsp
Sweet and Sour Sauce
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Sugar 1000.0 g
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Salt 70.0 g
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Vinegar 250.0 g
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KNORR SELECTIONS Tomato Ketchup 900 G 800.0 g
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Water 200.0 g
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Aroysure All-In-One Seasoning Chicken Flavoured 800 g 30.0 g
Method
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How to Make Fried Chicken with Kobe Sauce
- Clean the chicken wings under running water and towel dry.
- Mix Knorr Batter Mix with cold water to make a flour mixture. Then separate Knorr Batter Mix into 2 different plates.
- Dry coat the chicken with Knorr Batter Mix before coating it with the wet flour mixture. Dry coat with Knorr Batter Mix again gently and thoroughly.
- Deep fry the chicken until it is crispy and golden brown. Drain on paper towels.
- Mix the Kobe sauce together, stir until mixed thoroughly. Pour the sauce into a heated pan and add the fried chicken. Toss until thoroughly mixed. Sprinkle ebiko roe and the minced Japanese bunching onions before serving.
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Kobe Sauce
- Mix all ingredients and stir well.
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Sweet and Sour Sauce
- Mix all ingredients and stir well.
