Duo of Oriental Spiced Crispy Chicken and Roulade by Chef R.S.R. Deshapriya
Take a look at the duo of Oriental spiced crispy chicken and roulade recipe by Chef R.S.R. Deshapriya, winner of the Master of Seasoning competition.
Ingredients
Crispy Fried Sour Chicken Marinade:
-
Chicken, boneless, cut into chunks 1 kg
-
Lemongrass, finely chopped 30 g
-
Curry leaves, finely chopped 5 g
-
Garlic, grated 20 g
-
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:
-
Wheat flour 1 kg
-
Ice water
-
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:
-
Whole chicken, boneless 1.2 kg
-
Herbs, fresh, mixed 5 g
Roulade Stuffing:
-
Chicken breast, minced 300 g
-
Bell pepper, mixed, diced 100 g
-
Jalapeno peppers, chopped 20 g
-
Coriander, fresh, chopped 10 g
-
Egg white 1 pc
-
Fresh cream 50 ml
-
Crushed pepper 5 g
Thyme and Peppercorn Jus:
-
Water 700 ml
-
Butter 20 g
-
Onion, chopped 30 g
-
Garlic, paste 5 g
-
Peppercorns, green, crushed 30 g
-
Thyme springs 5 g
Preparation
-
Crispy Fried Sour Chicken Marinade:
- Pat dry the chicken chunks, in a bowl, toss chicken together with all the marinade ingredients and refrigerate.
-
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.
-
Chicken Roulade Marinade:
- Pat dry the whole boneless chicken. In a bowl, toss with all the marinade ingredients and refrigerate.
-
Roulade Stuffing:
- In a bowl, mix all the stuffing ingredients well and chill it for few minutes.
-
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.
-
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.
