- K&N’s Chicken Tempura - 8-9 pieces
- Oil - as required
- Honey garlic sauce - as required
- Seasoned pasta - 1 cup
- Seasoned salad - 1 cup
- Vinegar - 1 tbsp
- Mustard paste - 1 tbsp
- Salt - ¼ tsp
- Black pepper powder - ½ tsp
- Iceberg lettuce- ½ cup
- Onion - ½ cup; sliced
- Green bell pepper - ½ cup; julienned
- Yellow bell pepper - ½ cup; julienned
- Black olives - ¼ cup; sliced
- Sweet corn - ½ cup
- Penne pasta - 1 cup; boiled
- Olive oil - 2 tbsp
- Italian seasoning - 1 tbsp
- Salt - ½ tsp
- Black pepper - 1 tsp; crushed
- Parsley - for garnishing; chopped
For Seasoned Salad:
For Seasoned Pasta:
Fry K&N’s Chicken Tempura as per instructions on pack.
Dish out K&N’s Chicken Tempura and drizzle honey garlic sauce on top. Serve with seasoned pasta and seasoned salad.
For Seasoned Salad:
In a bowl, add vinegar, mustard paste, salt, black pepper powder and mix well.
Add iceberg lettuce, onion, green bell pepper, yellow bell pepper, black olives, and sweet corn; toss well. Your seasoned salad is ready.
For Seasoned Pasta:
In a bowl, add pasta, olive oil, Italian seasoning, salt, black pepper powder and toss well. Garnish it with parsley. Seasoned salad is ready.
- K&N’s Stok - 1 cube
- Olive oil - 1 tbsp
- Butter - 1 tbsp
- Garlic - 1 tbsp; chopped
- Water - ½ cup
- Red chilli flakes - 1 tsp
- Honey - ½ cup
- Soy sauce - 1½ tbsp
- Vinegar - 1½ tbsp
- Slurry - 3 tbsp (1 tbsp corn flour dissolved in 3 tbsp water)
- Parsley - 1 tbsp; chopped
In a pan, heat oil and melt butter. Add garlic and cook for a minute.
Add water, K&N’s Stok, red chilli flakes and cook until dissolves.
Add honey, soy sauce, vinegar and let it simmer for 3-4 minutes or until reduced by half in quantity.
Gradually add slurry and cook until sauce thickens in consistency. Honey Garlic sauce is ready.
