Pulled Chicken:

  • Chicken 2.0 kg
  • Water 4.0 l
  • Sugar 120.0 g


The Po’Boy:

  • Baguette Bread 10.0 pc
  • Cucumber, julienne 200.0 g
  • Carrot, julienne 200.0 g
  • Onions fried 200.0 g
  • Spring onions sliced 50.0 g

Garnish and Presentation:

  • Onions fried
  1. Pulled Chicken:

    • Place the 2 chickens in a large container with the brine mixture made from Knorr Chicken Stock Powder, water and sugar. Leave in the brine for 24 hours.
    • After the brining process is complete. Roast the whole chickens for 45min at 180°C.
    • Allow the chicken to cool before shredding it.
  2. Mayonnaise:

    • Mix the Hellmann’s Real Mayonnaise with Sriracha sauce, Knorr Lime Seasoning Powder and Knorr Professional Thai Sweet Chilli Sauce until smooth.
  3. The Po’Boy:

    • Slice open the French bread and smear some mayo dressing inside. Place the pulled chicken and mixed julienne vegetables next to each other.
    • Drizzle some more spicy dressing over and into the sandwich.
  4. Garnish and Presentation:

    • Garnish with crispy fried onions.