Our taste has not changed since 2001. Take a look at how the unique flavor and the thin batter of BODRAM CHICKEN are made.
The 20 different ingredients and the marinading of the meat
using vegetables are what contribute to the multiple layers of flavor, resulting in the unique savor and aroma of BODRAM chicken
that cannot be compared to simply salted chicken.
The 20 different ingredients and the marinading of the meat using vegetables are what contribute to the multiple layers of flavor, resulting in the unique savor and aroma of BODRAM chicken that cannot be compared to simply salted chicken.
Our chicken does not have a thick batter and is not made by simply dipping the chicken in and out of the watery batter. We lightly coat the chicken with the powder before we shake it off slightly and fry it - hence the thin, see-through batter.
Our chicken does not have a thick batter and is not made by simply dipping the chicken in and out of the watery batter. We lightly coat the chicken with the powder before we shake it off slightly and fry it - hence the thin, see-through batter.
Frying under high pressure reduces cooking time. It can also help create favorable conditions for tenderization while preserving the juice of the meat, resulting in tender, moist meat that tears apart along the grain.
Frying under high pressure reduces cooking time. It can also help create favorable conditions for tenderization while preserving the juice of the meat, resulting in tender, moist meat that tears apart along the grain.
