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Fried Chicken:

Serving Sauce:

  • Knorr Professional Kecap Manis (Sweet Soya Sauce) (6x1.525kg)

Indonesian Style Fried Chicken



  1. Fried Chicken:

    • Season chicken leg quarters with Knorr Professional Chicken Stock Powder. Let it marinate overnight.
    • Heat oil in a braising pan, add Knorr Professional Multipurpose Yellow Spice Mix Paste, lime leaves, bay leaves. Cook until fragrant.
    • Pour in water, salt and Knorr Professional Chicken Seasoning Powder.
    • Add chicken, simmer for about 20 minutes or until chicken is cooked through.
    • Remove chicken from the liquid. Place over a rack to dry it out a bit. Place in the freezer or chiller for 20 minutes to dry out the skin before frying.
    • Prepare the oil for deep-frying. Heat until it reaches 175°C.
    • Combine the flour and the corn flour in a bowl or tray. Lightly dredge the chicken with mixture and deep-fry until crisp and golden brown.
  2. Serving Sauce:

  3. Chef’s Tip:

    • Braising stock for the chicken can be reused. Just add more water, taste and adjust seasoning.