Fire Chicken Cutlet with Cheese 


Apr 11, 2023

1 min read

4 nos Chicken Thigh Boneless
10 gr Garlic (Grated)
10 gr Ginger (Grated)
250 gr Sprite
100 gr Chicken Stock
100 gr Gochujang
30 gr Soy Sauce
30 gr Chili Flakes
20 gr Sesame Oil
10 gr Corn Syrup 
    Salt (Season)
240 gr Anchor Extra Stretch+ Mozzarella
  1. Lightly season with some salt.
  2. In a pot, heat some oil, fry garlic and ginger until fragrant.
  3. Add sprite, chicken stock, gochujang, soy sauce, chili flakes, sesame oil, garlic and corn syrup.
  4. Reduce sauce until it can coat the back of a spoon.
  5. Let sauce cool and marinate chicken for at least 4 hours.
  6. Prepare a baking tray with silicon paper, distribute chicken evenly. 
  7. Grill chicken at 200°C until core temperature reach 70°C.
  8. Sprinkle Anchor Extra Stretch+ Mozzarella cheese over one serving of Fire Chicken Bits.
  9. Bake at 230°C until cheese melts.
  10. Serve hot.



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