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Buffalo Sauce:

  • Siracha sauce 150 g
  • Butter 500 g
  • White Vinegar 20 ml
  • Worcestershire Sauce 50 ml
  • Garlic, powder 15 g
  • Onion, powder 15 g
  • Knorr Concentrated Chicken Bouillon (6x1L) 30 ml

Pouched Chicken:

Rangoon’s:

  1. Buffalo Sauce:

    • Combine the siracha sauce, butter, vinegar, Worcestershire sauce, Knorr Concentrated Chicken Bouillon, garlic powder and onion powder in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
    • As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, add Knorr Hollandaise Sauce and set aside for use.
  2. Pouched Chicken:

    • Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes
    • Remove chicken and set aside to rest before shredding chicken for the pasta dish.
  3. Rangoon’s:

    • Mix together shredded chicken, cream cheese, buffalo sauce and chives. Ensure the mixture is firm and can be shaped. inside the pastry.
    • Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
    • Heat fryer with Knorr Frying Solution to 180°C.
    • Once hot fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
    • Serve with Knorr Thai Sweet Chili Sauce as a dip.
  4. Chefs Advice:

    • The rangoon’s can be made in advance and frozen ready for service.
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