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Sweet Red Bean 3.3kg – Box of 61 x £79.20
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Brown Sugar Syrup (Smearing) 5kg – Box of 41 x £96.80
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Thick Paper Straw Sharp 21cm - 100pc – Box of 401 x £117.37
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Yoghurt Flavour Syrup 2.5kg – Box of 61 x £75.00
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Aloe Vera In Light Syrup 565g – Box of 241 x £92.63
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Da Hong Pao Oolong Tea 600g – Single Unit1 x £10.47
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Brown Sugar Syrup 5kg – Single Unit1 x £25.47
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Brown Sugar Syrup 5kg – Single Unit2 x £25.47
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100% Cane Liquid Sugar 5kg – Box of 42 x £52.60
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Cranberry Flavoured Syrup 2.5kg – Box of 61 x £69.00
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Aloe Vera In Light Syrup 3kg – Single Unit1 x £12.95
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Cold Pot with Lid 2.5L – Single Unit1 x £5.53
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AGV - Grass Jelly Dessert 330g – Box of 241 x £41.71
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Hibiscus Flavoured Syrup 2.5kg – Single Unit1 x £12.11
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Hibiscus Flavoured Syrup 2.5kg – Box of 62 x £69.00
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Lemon Flavoured Syrup 2.5kg – Single Unit1 x £12.11
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3:15PM - Smoked Plum Soup 125g – Box of 242 x £64.20
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Hazelnut Syrup 2.5kg – Single Unit1 x £20.32
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Premium Jasmine Green Tea 600g – Single Unit1 x £12.32
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VF-Creamer 1kg – Single Unit1 x £6.95
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Yi Chen – Coating Powder for Pepper Salt Chicken 1kg – Box of 20
£346.20
Best Before Date: 06/08/2026
Transform your chicken dishes with our Coating Powder for Pepper Salt Chicken. Simply cut fresh chicken into bite-sized pieces, mix the coating powder with water and oil, and deep fry to crispy perfection. Sprinkle with pepper and salt to elevate the flavours and enjoy a deliciously satisfying meal.
In stock
Description
How to use:
- Mix 100 g powder with 80 g water to form a slurry.
- Add about 10 g edible oil and stir well (optional, for better results).
- Add the cut chicken pieces and coat them evenly with the slurry.
- Let the coated chicken stand for 30 minutes.
- Heat oil to 170–175°C.
- Fry the chicken for 2–3 minutes, then remove and drain.
- Increase the oil temperature.
- Fry the chicken a second time until golden and crispy.
Best Before Date
Best Before (DD/MM/YYYY): 06/08/2026




