MAGGI Mash Korean Fried Chicken

Ingredients

• Korean Chicken:
   
• Chicken chunks/wings, washed and patted dry
  1,5kg
• MAGGI Mash
  ¼ cup
• Flour
  ½ cup
• Salt
  1 tsp
• Black pepper
  1 tsp
• Bicarbonate of soda
  1 tsp
• Egg, beaten
  1 large
• Full cream milk
  ¼ cup
• Lemonade
  ¼ cup
• Sauce:
   
• Sesame oil
  2 tsp
• Garlic, finely chopped
   3 cloves
• Tomato sauce
  1/3 cup
• Sugar
  1/3 cup
• Soy sauce
  1/3 cup

• MAGGI Oil-Free Salad Dressing
  ¼ cup
• Tabasco or any other hot sauce
  1/8 cup

• Toasted sesame seeds to garnish

   

Method:

1. In a large bowl combine all Korean chicken ingredients besides the chicken. Be sure it is mixed well.
2. Heat the oil in a deep fryer to 170°C and dip each chicken piece into the MAGGI Mash batter and then into the oil and fry until golden and crunchy, approximately 10 – 12 minutes. Drain on paper towel once cooked.
3. Make the sauce in the meantime by placing all the ingredients into a saucepan and brining up to a simmer. Continue to cook for 7 minutes.
4. Once the chicken is cooked coat in the sauce before serving and top with toasted sesame seeds and extra sauce on the side for dipping.

Note:

Using MAGGI Mash in your coating creates a thicker and ultimately crispier coating. The coating makes your meat seem double in size thus adding value to your customer. The potato flavor also adds a twist to original fried chicken.