Ingredients: Wheat starch, Wheat flour, Phosphated Distarch Phosphate, Salt, Milk powder, Shian wei mei(Monosodium L-Glutamate, Glycine, Disodium Succinate, Sodium 5′-Inosinate, Sodium 5′-Guanylate, Salt), Garlic tablets, Sugar, Cheese powder(Cheese, Sodium Phosphate, Dibasic), Onion powder, Black pepper, Red pepper powder, Roast chicken flavouring(Salt, Yeast extract, Monosodium L-Glutamate, Sodium 5′-Inosinnate, Sodium 5′-Guanylate, Sucrose, D-xylose, Maltodextrin, Rapeseed oil, Flavor, Thiamine Hydrochloride(Vitamin B1)), Disodium Dihydrogen Pyrophosphate, Sodium Bicarbonate, Cheese flavor powder(Ketones, Carboxylic Acid, Butyric Acid, Lactones, Vanillin, Maltol, Silicon Dioxde, Glucose), Ammonium Bicarbonate

Specifications: 100g x 24 packs

Storage period: 12 months

Date of validity: As shown on the label

Product of Taiwan

 

Storage: Do not place under direct sun beam and at a damp place(After opening, please finish it as soon as possible.) to avoid deterioration.

Allergy information: Contains Wheat and Gluten and Milk ingredients. May contain traces of Egg, Soybean, Coconut, Peanut, Sesame, Shrimp, Fish and Tree nut.

 

 

How to make 

Cheesy Onion Karaage Chicken Bites

 

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I. Ingredients

 

• Cheesy Onion Karaage Frying Mix (1 packet / 100g)

• Water (80 c.c. / 80g)

• Diced Chicken Breast (500g)

• Salad Oil (2 teaspoons) – for the batter

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II. Instructions

 

1. Prepare the Batter: Combine the Cheesy Onion Karaage Frying Mix (1 packet), water (80 c.c.), and salad oil (2 tsp) in a plastic bag or bowl and mix until a uniform slurry (batter) is formed.

2. Coat the Chicken: Place the diced chicken breast into the batter from Step 1, ensuring the chicken is evenly coated. Let it rest for 10 minutes.

3. Fry: Deep-fry the rested chicken pieces in hot oil heated to 170∘C to 180∘C (340∘F to 355∘F) for about 2 minutes, or until fully cooked and golden brown.