Korean Fried Chicken: Chicken Leg Meat (69,9%), Water, Corn Starch, Wheat Flour, Sugar, Soy Sauce [Water, Soybeans, Wheat, Salt], Salt, Mirin [Rice, Alcohol, Glucose Syrup, Water], Garlic Paste, Soybean Oil, Yeast Extract (Yeast, Salt), Black Pepper Powder, Ginger Powder, Chili Powder
Sauce: Sugar, Gochujang [Corn Syrup, Wheat Flour, Water, Red Pepper Seasoning (Chili Powder, Water, Salt, Garlic, Onion), Defatted Soybean Powder, Salt, Wheat, Cooking Rice Wine, Rice, Red Pepper Powder Koji], Tomato Ketchup [Tomatoes, Vinegar, Sugar, Salt, Spice and Herbal Extracts (Contains Celery), Spice], Water, Honey, Soy Sauce [Water, Salt, Soybeans, Wheat Flour], Garlic, Yeast Extract, Red Chili Powder, Black Pepper Powder
|NUTRITION FACTS||PER 100G||% RI*|
|CALORIES||653 kJ / 155 kcal||7,8 %|
|FAT||5,1 g||7,3 %|
|– SATURATED FAT||1,1 g||5,5 %|
|TOTAL CARBOHYDRATES||14,3 g||5,5 %|
|– SUGAR||2,6 g||2,9 %|
|PROTEIN||13 g||13,0 %|
|SALT||1,3 g||11,5 %|
Preheat oil in a deep fryer up to 180°C. Fry frozen chicken for about 6 minutes till the surface turns golden brown.
Pour oil to a depth of 1-2cm into a non-stick pan and heat on medium-high. Cook the frozen chicken on medium high for 10 minutes, turning occasionally.
Preheat oven to 230°C and heat for about 20 minutes, turning halfway through time.
Preparing the sauce
Put the sauce bag in warm water to thaw. Mix sauce and heated chicken together.
The product contains wheat, soy and celery.
It might contain traces of fish, crustaceans, molluscs and eggs.