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:
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Chicken, boneless, cut into chunks 1.0 kg
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Lemongrass, finely chopped 30.0 g
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Curry leaves, finely chopped 5.0 g
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Garlic, grated 20.0 g
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Olive oil 50.0 ml
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
![Knorr Biryani Mix [Sri Lanka Only] (24x500G)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-biryani-mix-sri-lanka-only-24x500g/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Biryani Mix [Sri Lanka Only] (24x500G)")
Coating the Crispy Fried Sour Chicken Chunks and Frying:
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Wheat flour 1.0 kg
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Ice water
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Oil for frying
![Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-crispy-coating-mix-sri-lanka-only-6x870g/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "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 5.0 g
Roulade Stuffing:
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Chicken breast, minced 300.0 g
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Bell pepper, mixed, diced 100.0 g
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Jalapeno peppers, chopped 20.0 g
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Coriander, fresh, chopped 10.0 g
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Egg white 1.0 pc
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Fresh cream 50.0 ml
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Crushed pepper 5.0 g
Thyme and Peppercorn Jus:
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Water 700.0 ml
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Butter 20.0 g
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Onion, chopped 30.0 g
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Garlic, paste 5.0 g
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Peppercorns, green, crushed 30.0 g
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Thyme springs 5.0 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.
