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How to Make Fried Chicken with Kobe Sauce

  • Upper and Middle Chicken Wings 250.0 g
  • KNORR SELECTIONS Batter Mix 500 g 200.0 g
  • Cold Water 250.0 g
  • Knorr Batter Mix, for dry coating 100.0 g
  • Ebiko Roe 1.0 tbsp
  • Japanese Bunching Onion, minced 0.5 tbsp
  • White Sesame Seeds for topping
  • Kobe Sauce

Kobe Sauce

  • Sweet and Sour Sauce 5.0 tbsp
  • KNORR SELECTIONS Teriyaki Sauce 1 kg 1.0 tbsp
  • Korean Cayenne Pepper 1.0 tbsp
  • Seasoning Sauce made with Oyster Sauce 1.0 tbsp
  • Chili Paste Oil 2.0 tbsp

Sweet and Sour Sauce

  • Sugar 1000.0 g
  • Salt 70.0 g
  • Vinegar 250.0 g
  • KNORR SELECTIONS Tomato Ketchup 900 G 800.0 g
  • Water 200.0 g
  • Aroysure All-In-One Seasoning Chicken Flavoured 800 g 30.0 g
  1. 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.
  2. Kobe Sauce

    • Mix all ingredients and stir well.
  3. Sweet and Sour Sauce

    • Mix all ingredients and stir well.