• Chicken, leg quarter fillet, 10 pcs at 200g per piece 2.0 kg
  • All purpose flour 240.0 g
  • Cornstarch 240.0 g
  • Baking Powder 12.0 g
  • Oil for cooking 2.0 l


  • Hot Sauce (Vinegar based like Tabasco 125.0 ml
  • Honey 60.0 ml
  • Butter, unsalted softened 125.0 g
  • Pepper


  • Carrots, thin strips 500.0 g
  • Cabbage, thin strips 500.0 g
  • Lemon, juice 30.0 ml
  • Salt


  • Brioche buns 10.0 pc
  1. Chicken:

    • Season the chicken breast or leg and thigh fillet with Knorr Chicken Stock Powder.
    • Combine all-purpose flour, cornstarch, and baking powder. Mix well.
    • Coat the chicken pieces with the flour mixture and deep fry until golden brown.
  2. Glaze:

    • Combine all the ingredients together in a pot and bring to a simmer. Continuously whisk to emulsify the sauce.
    • Taste and adjust seasoning.
  3. Slaw:

    • Combine carrots and cabbage in a bowl.
    • Stir in the lemon juice and Hellmann’s Real Mayonnaise.
    • Mix well and season with salt.
  4. Assembly:

    • Portion the slaw on top of the toasted brioche bun.
    • Dip the fried chicken into the glaze and put on top of the slaw.
    • Place the top part of the toasted brioche bun.