Duo of Oriental Spiced Crispy Chicken and Roulade by Chef R.S.R. Deshapriya
This perfect duo of chicken recipe won the Master of Seasoning Grand Final competition. It is complemented by crispy chicken chunks prepared with Knorr Lime Seasoning and Knorr Professional Crispy Coating Mix. Served with Peppercorn Jus sauce on the side. View the full recipe below!
Ingredients
Crispy Fried Sour Chicken Marinade:
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Chicken, boneless, cut into chunks 1 kg
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Lemongrass, finely chopped 30 g
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Curry leaves, finely chopped 5 g
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Garlic, grated 20 g
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Olive oil 50 ml
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg-50168025.png "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
![Knorr Biryani Mix [Sri Lanka Only] (24x500G)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-biryani-mix-sri-lanka-only-24x500g-50434826.png "Knorr Biryani Mix [Sri Lanka Only] (24x500G)")
Coating the Crispy Fried Sour Chicken Chunks and Frying:
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Wheat flour 1 kg
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Ice water
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Oil for frying
![Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-professional-crispy-coating-mix-sri-lanka-only-6x870g-50144183.png "Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)")
Chicken Roulade Marinade:
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Whole chicken, boneless 1.2 kg
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Herbs, fresh, mixed 5 g
Roulade Stuffing:
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Chicken breast, minced 300 g
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Bell pepper, mixed, diced 100 g
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Jalapeno peppers, chopped 20 g
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Coriander, fresh, chopped 10 g
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Egg white 1 pc
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Fresh cream 50 ml
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Crushed pepper 5 g
Thyme and Peppercorn Jus:
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Water 700 ml
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Butter 20 g
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Onion, chopped 30 g
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Garlic, paste 5 g
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Peppercorns, green, crushed 30 g
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Thyme springs 5 g
Preparation
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Crispy Fried Sour Chicken Marinade:
- Pat dry the chicken chunks, in a bowl, toss chicken together with all the marinade ingredients and refrigerate.
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Coating the Crispy Fried Sour Chicken Chunks and Frying:
- Mix Knorr Professional Crispy Coating Mix (80g) and wheat flour together and sieve twice to a tray.
- Coat marinated chicken chunks in the dry flour mix and fold it for a few seconds.
- Then shake off any excess flour and dip the chicken pieces in cold water for ten seconds.
- Strain, coat and fold the chicken in dry flour mix for another few minutes, till the raw flakes appear on the chicken.
- Fry till golden in preheated oil at 180 degrees.
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Chicken Roulade Marinade:
- Pat dry the whole boneless chicken. In a bowl, toss with all the marinade ingredients and refrigerate.
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Roulade Stuffing:
- In a bowl, mix all the stuffing ingredients well and chill it for few minutes.
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Chicken Roulade Preparation:
- Roll up the chicken keeping the filling inside and rap it tightly.
- Place the chicken roulade in a water bath, on a baking tray and bake till done.
- Once the chicken is cooked, gently slice into 5cm thick slices and serve with thyme and peppercorn jus with accompaniments.
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Thyme and Peppercorn Jus:
- Mix Knorr Demi Glace Brown Sauce Mix with water and leave it on a side.
- Meanwhile, sauté onion, garlic, peppercorns in butter until golden and soft.
- Add demi sauce mix and thyme, bring to boil, simmer and reduce to your required consistency.
