1. Detach the Marinade Pack and tear open. Dissolve the contents with 1/4 cup (60ml) water. Soak and rub 1kg (2.2lb) chicken parts for 2-3 hours. (For maximum result, leave in refrigerator overnight.
2. Tear open the Flour Pack. Roll the chicken in flour and hand knead firmly and thoroughly to get nice coating flakes after frying.
3. Deep fry in vegetable oil at medium heat until golden brown, approximately 12 minutes for big pieces and 7 minutes for small ones.
Tip: You may use non-oil airfryer instead of pan frying.
Storage: Store in cool dark place, once opened consume fully.
- Inventory on the way