Create delicious restaurant style Korean fried chicken at home, using your air fryer.
Rice Flour, Potato Starch, WHEAT Flour, Spices [Including Ginger (3%), Paprika (2%), Chilli (1%)], Thickeners (1422, Xanthan Gum), Salt, SOY Sauce (WHEAT), Onion (3%), Yeast Extract, Garlic (2%), Dextrose, Stabiliser (450), Vegetable Oil, SESAME Oil, Vegetable Extract.
Servings per pack: 4 | Serving size 21 g
|Avg. Qty. Per Serve (powder)||Avg. Qty. Per 100g (powder)|
|Energy||309 kJ (74 Cal)||1470 kJ (352 Cal)|
|Protein||1.3 g||6.2 g|
|Fat, total||Less than 1 g||3.0 g|
|– Saturated Fat||Less than 1 g||Less than 1 g|
|Carbohydrate||15.1 g||71.8 g|
|– Sugars||Less than 1 g||3.2 g|
|Sodium||508 mg||2420 mg|
Serves: 4 | Prep: 8 mins | Cooking: 20 mins
HOW TO AIR FRY
Preheat air fryer to 185°C. Using a fork, lightly beat the egg and water together in a low sided bowl and empty the recipe base sachet into a second low sided bowl.
Roll the chicken pieces in the recipe base first, shaking off excess, and set aside on a tray in a single layer. Using one hand dip chicken pieces one at a time into egg mixture, then place in recipe base and using your other hand roll the chicken, coating well. Return chicken to tray, repeat for all chicken pieces.
Transfer chicken to air fryer basket, spray with oil and air fry the chicken for 15-20* minutes or until cooked through.
*appliances vary, cooking times may vary, and batch cooking needed for best results. Tested in a 1500 W, 1.2 kg or 4.2L capacity fryer.
HOW TO OVEN BAKE
Preheat oven to 200°C (180°C fan forced). Lightly grease or line a baking tray with baking paper.
Prepare chicken as per step 1&2 for air fryer.
Spray with oil and bake the chicken for 20-25 minutes or until cooked through.
Any allergen present in a McCormick product is labelled as required by regulation and industry standards.