Knorr SavorRich Chicken Concentrated Seasoning that is better than Powder
Knorr SavorRich Chicken Concentrated Seasoning that is better than Powder is a easy Singaporean recipe that serves 4. 420 calories per serving. Recipe by Knorr Singapore on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $15.24 total, $3.81 per serving
Ingredients
- 1 kilogram Chicken Thighs (bone‑in, skin‑on) (cut into medium pieces)
- 2 tablespoons Knorr Concentrated Seasoning Liquid (rich meaty flavor, better than powder)
- 1 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Black Pepper (freshly ground)
- 2 cups Vegetable Oil (for deep frying, high smoke point)
Instructions
Prepare Chicken
Rinse the chicken pieces under cold water, pat dry with paper towels, and place them in a large mixing bowl.
Time: PT2M
Mix Seasoning
Add the Knorr concentrated seasoning, salt, and black pepper to the bowl. Toss the chicken until every piece is evenly coated.
Time: PT3M
Marinate Quickly
Let the seasoned chicken rest for 5 minutes at room temperature. This short marination allows the liquid seasoning to penetrate the meat.
Time: PT5M
Heat Oil
Pour vegetable oil into the deep fryer or pot to a depth of about 2‑3 inches. Heat over medium‑high heat until it reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry Chicken
Working in batches, gently lower the chicken pieces into the hot oil using tongs. Fry for 6‑8 minutes, turning once, until the coating is deep golden and the internal temperature reaches 165°F (74°C).
Time: PT8M
Temperature: 350°F
Drain and Rest
Remove the fried chicken with tongs and place on a plate lined with paper towels or a wire rack to drain excess oil. Let rest for 2 minutes before serving.
Time: PT2M
Serve
Serve hot with your favorite dipping sauce or a side of rice and salad.
Time: PT0M
Nutrition Facts
- Calories
- 420
- Protein
- 28 g
- Carbohydrates
- 5 g
- Fat
- 30 g
- Fiber
- 0 g
Dietary info: Contains meat, Not vegan, Can be made gluten‑free with a gluten‑free seasoning substitute
Allergens: Soy (in Knorr seasoning), Potential gluten if seasoning contains wheat
Ingredient Substitutions
- Instead of Chicken Thighs (bone‑in, skin‑on): Chicken Drumsticks, Chicken Leg Quarters
- Instead of Knorr Concentrated Seasoning Liquid: Soy sauce + mushroom broth, Homemade meat stock reduction
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Peanut oil, Canola oil
Equipment Needed
- Large Mixing Bowl
- Measuring Spoons
- Deep Fryer or Heavy‑Bottomed Pot
- Thermometer (oil‑proof) (optional)
- Tongs
- Paper Towels
- Plate or Wire Rack
Critical Steps — Do Not Skip
- Coating the chicken evenly with Knorr concentrated seasoning.
- Heating oil to the correct temperature (350°F).
- Maintaining oil temperature while frying.
Chef Tips from the Video
- Pat the chicken completely dry before seasoning for a better crust.
- Use a digital instant‑read thermometer to check internal doneness (165°F).
- For extra crunch, dust the chicken lightly with cornstarch after seasoning.
Troubleshooting
Chicken is soggy instead of crispy.
Ensure oil is at 350°F before adding chicken and avoid overcrowding; increase oil temperature if it drops too low.
Seasoning tastes too salty.
Reduce added salt or use a low‑sodium version of the Knorr concentrated seasoning.
Oil splatters during frying.
Dry chicken thoroughly and lower pieces gently into the oil; use a splatter guard if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked chicken in a single layer, then transfer to a zip‑top bag for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in the fridge for deeper flavor.
- Fried chicken can be reheated in a hot oven (350°F) for 10 minutes to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Singaporean cuisine?
Fried chicken, especially the crispy, soy‑marinated style, is a beloved street‑food staple in Singapore, reflecting the island’s multicultural influences from Chinese, Malay, and Indian cooking traditions.
What are the traditional regional variations of fried chicken in Singaporean cuisine?
In Singapore, you’ll find variations such as Hainanese chicken rice (poached), Malay-style fried chicken with turmeric, and Chinese‑style soy‑marinated crispy chicken, each using distinct marinades and spice blends.
How is fried chicken traditionally served in Singapore?
It is commonly served hot with a side of rice or noodles, accompanied by chili sauce, soy‑vinegar dip, or a squeeze of lime, and often enjoyed as a snack at hawker centres.
What occasions or celebrations is fried chicken traditionally associated with in Singapore?
Fried chicken is a popular choice for casual gatherings, night‑market outings, and festive celebrations such as Chinese New Year or Hari Raya when families share hearty, shareable dishes.
What other Singaporean dishes pair well with Knorr Concentrated Seasoning Fried Chicken?
Pair it with fragrant jasmine rice, a simple cucumber salad, or a bowl of laksa broth for a balanced meal that showcases Singapore’s blend of flavors.
What are the authentic traditional ingredients for Singaporean fried chicken versus acceptable substitutes?
Traditional recipes use soy sauce, garlic, and sometimes five‑spice powder. Knorr’s concentrated seasoning offers a convenient shortcut, but you can substitute with a mix of soy sauce, mushroom broth, and a pinch of sugar for a similar depth.
What are the most common mistakes to avoid when making Knorr Concentrated Seasoning Fried Chicken?
Common errors include using cold oil, overcrowding the pan, and not drying the chicken properly, all of which lead to soggy coating and uneven cooking.
Why does this recipe use Knorr Concentrated Seasoning instead of a dry spice powder?
The liquid seasoning penetrates the meat faster, delivering a richer, juicier flavor in minutes, whereas dry powder requires longer marination to achieve the same depth.
Can I make Knorr Concentrated Seasoning Fried Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours in the refrigerator. After frying, store leftovers in an airtight container in the fridge for up to 2 days and reheat in a hot oven to retain crispness.
What texture and appearance should I look for when frying the chicken?
The crust should be deep golden‑brown, crisp to the touch, and the meat inside should be moist with an internal temperature of 165°F (74°C).
What does the YouTube channel Knorr Singapore specialize in?
The YouTube channel Knorr Singapore focuses on quick, flavor‑packed home cooking tutorials that showcase how to use Knorr products to simplify everyday meals.
How does the YouTube channel Knorr Singapore's approach to Singaporean cooking differ from other cooking channels?
Knorr Singapore emphasizes product‑centric shortcuts, concise 5‑minute tutorials, and local taste profiles, whereas many other channels may focus on traditional techniques without product integration.
Last updated: September 2, 2026
