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Crispy Fried Sour Chicken Marinade:

Coating the Crispy Fried Sour Chicken Chunks and Frying:

Chicken Roulade Marinade:

Roulade Stuffing:

Thyme and Peppercorn Jus:

  1. Crispy Fried Sour Chicken Marinade:

    • Pat dry the chicken chunks, in a bowl, toss chicken together with all the marinade ingredients and refrigerate.
  2. 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.
  3. Chicken Roulade Marinade:

    • Pat dry the whole boneless chicken. In a bowl, toss with all the marinade ingredients and refrigerate.
  4. Roulade Stuffing:

    • In a bowl, mix all the stuffing ingredients well and chill it for few minutes.
  5. 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.
  6. 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.