Fried Chicken: Chicken wing, Water, Stabiliser (E1420, E412), Corn starch, Wheat flour, Sugar, Garlic powder, Salt, White pepper powder, Flavour enhancer (E621), Humectant (E451i), Soybean, Sequestrant (E450i), Raising agent (E500ii), Anti-caking agent (E170i), Colour (E160i)
Hot & Spicy Sauce: Syrup (Fructose, Glucose), Sauce (Sugar, Soybean paste (Soybean, Wheat flour, Salt, Sugar, Flavour enhancer (E621), Preservative (E211)), Soy sauce (Soybean, Wheat flour, Salt, Dextrin, Colour (E150d)), Imitation vinegar, Yeast extract, Chilli, Onion, Spices powder (Paprika, Pepper, Garlic), Water, Apple puree (Apple, Water, Anti-oxidant (E300)), Salt, Acidity regulator (E270), Stabiliser (E415, E1442), Soy sauce (Water, Soybean, Wheat, Salt), Honey, Water, Chicken soup
powder (Salt, Chicken powder, Sugar, Garlic powder, Yeast extract (Yeast extract, Salt, Sunflower oil), Soy sauce powder (Soybean, Corn gluten, Salt, Water, Maltodextrin), Natural identical flavour (Natural identical flavour, Rice bran oil, Antioxidant (E307c)), White pepper powder, Maltodextrin), Ginger, Garlic, Spices powder (Chilli, Cayenne), Salt, Sugar, Capsicum oleoresin

Deep-Fry:

Fry the chicken at 175°C for 6.00-7.00 minutes until golden brown. Drain on the paper towel. Transfer to a bowl and allow to cool down until the chicken turns crispy. Add the sauce to the chicken and mix well to coat the chicken evenly. Serve immediately.

Air-Fry:

Air-fry the chicken at 200°C for 12.00-15.00 minutes. Transfer to a bowl and allow to cool down until the chicken turns crispy. Add the sauce to the chicken and mix well to coat the chicken evenly. Serve immediately.

Oven:

Oven bake the chicken at 250°C for 14.00-16.00 minutes. Transfer to a bowl and allow to cool down until the chicken turns crispy. Add the sauce to the chicken and mix well to coat the chicken evenly. Serve immediately.

* No heating required for the sauce.

Keep frozen at -18°c or below. Do not refreeze after defrosting.