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Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
KFC Wings
PREP TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
3kg chicken wings, tips discarded and halved
200g salt
2 litres water
270g cornflour
Sauce
300g Gochujang
90ml soy sauce
40ml rice vinegar
400g dark brown sugar
10g Essential Cuisine Asian Master Base
10g Essential Cuisine Asian Aromatic Base
45ml sesame oil
Batter
750g gluten free flour
15g gochugaru
5g salt
1.5litres water
Method...
1. In a large saucepan add the 200g salt and 2 litres of water. Bring to the boil and boil until salt is dissolved. Leave to cool completely, add the chicken wings. Leave overnight.
2. Combine all the sauce ingredients in a medium saucepan, set over a medium-low heat. Bring to the boil, stirring constantly to prevent burning. Cook for 4 minutes, then remove from the heat and set aside.
3. Remove the chicken from the brine and pat dry. Toss the chicken in the cornflour, coating evenly. Shake off excess and transfer to a rack.
4. Preheat a fryer to 190 degrees.
5. In a large bowl whisk together the dry ingredients. Just before frying, whisk in the water little by little. You may not need all the water. The consistency should be relatively thin and runny.
6. Fry for 7-8 minutes until golden and crisp. Then toss in the sauce and serve.
