Korean-Fried Chicken, Coconut & Green Onion Rice, Mixed Leaves.

We ran Korean-Fried Chicken, ‘KFC ‘, for 4 weeks at the end of last year. It was hugely popular and has been requested several times already this year.

We soak chopped chicken in buttermilk, garlic, onion, cajun, and ginger for 48 hours, then coat it in corn flour and potato starch.

The chicken is double-fried and finished in soy, ginger, sweet chilli, pickled ginger, and tomato. This dish is served with steamed basmati rice cooked with bay leaves, coconut and green onion. Lemon and olive oil dressing mixed with leaves to complete the dish.

Portion size is 800 – 900ml.

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