Crispy Chicken Coated in Gazebo Sauce



Gazebo Sauce:
½ lt Supreme Ketchup
½ cup oil
4 tbsp Supreme Paprika Powder
2 tbsp white vinegar
½ tbsp Supreme Garlic Powder
1 tsp Supreme Coarse Black Pepper
4 tbsp Supreme Onion Powder
Salt to taste
1 tsp Supreme Garlic Paste
1 tsp Supreme Chilli Powder
4 tsp sugar

Crispy Chicken:
1 kg chicken breast cut into 1 inch pieces
1 cup Supreme Lemon & Pepper Fry Mix
5 tbsp cornflour
1 tbsp Supreme Baking Powder
⅓ cup milk

Sesame seeds
2 spring onions, sliced
2 fresh red chillies, sliced
Oil to deep fry

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Gazebo Sauce:
Start by making the gazebo sauce first; add all the ingredients for the sauce into a large deep pot. Mix well and bring to a boil over medium heat, then reduce heat to low, cover and simmer for 30 minutes. Remember to give the sauce a good stir every 5 minutes so it doesn’t burn/stick to the pot. Once simmered, remove the pot from heat. Give the sauce a taste check, adjust any other seasonings to your taste. Once you’re happy with the taste, leave the sauce to one side and start making the crispy chicken.

Crispy Chicken:
Add chicken breast, lemon & pepper fry mix, cornflour and baking powder into a large deep bowl/pot. Mix well then add milk and mix again until chicken is coated well in the batter. Heat enough oil to deep fry over medium heat. Fry chicken in batches until crispy, golden and cooked though. Drain on kitchen paper and set aside

Heat the gazebo sauce over medium-high heat for 2-4 minutes. Add in the crispy chicken and mix/coat well with the gazebo sauce (alternatively, if you’d like to have the crispy chicken plain and the gazebo sauce separately, just put the sauce into a separate bowl and you can dip the chicken into the sauce). Add ¾ of spring onions & red chillies and mix well. Place into a serving dish and top the chicken with remaining spring onions & red chillies. Serve immediately.

Note: any remaining gazebo sauce can be stored in the fridge and can be kept for up to 3 months, just be sure to cover and date it to be safe.

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