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To Read the Meal Kit Instructions

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To Read the Meal Kit Instructions THE SOUR COCKTAILS The sours could not be easier to serve. Each bottle contains two cocktails. Fill two short glasses to the top with ice. Pour a little of the cocktail into each glass to leave enough room in the bottle to shake. Give it your best bartender impression and shake for about 10 seconds. Pour over the top of the ice and get creative with your garnish! CHICK ‘N’ CLUB #3 Gin, crème de mure, raspberry shrub, black currant leaf THE MEXINESE Tequila, pandan leaf, ginger & lime CHICKEN HOT WINGS THE MENU KUNG PAO WINGS (CONTAINS NUTS) CHICKEN TENDERS & SEAWEED CRACK K-POP &/OR THE GENERAL FRIED CHICKEN SANDWICH SIDES FREE VIBES WATERMELON SALAD (CONTAINS NUTS) TAG US IN YOUR PICS GINGER MISO GREEN ‘SLAW (VG) (VG) BANG BANG CUCUMBERS (CONTAINS NUTS) 24 HOURS OF PURE TUNES AND EACH MONTH WE’LL Are you ready for maximum deliciousness with as PICK A WINNER TO WIN minimal effort (& washing up) as possible? Well, here goes. A FREE MEAL KIT Please put everything in the fridge, except the bread, as soon as it arrives. All of the food should be consumed on the day you receive it, or the following day. You’ll be pleased to know all our packaging is recyclable, just give it a rinse first. All in all cooking the whole meal should take no more than 30/45 minutes to prepare and serve. CHECK US OUT To complete your experience, scan the QR code on the back for our playlist crammed full of 24 hours of awesome tunes. Thanks for your support. We hope Z n y this meal puts a smile on your face and don’t forget to tag us in your pics. @CHICKNSOURS OR ENJOY & BIG LOVE, DAVID & CARL X CHICKNSOURS.CO.UK OR EMAIL US AT [email protected] INGREDIENTS DEEP FRYING BUN COOKING YOUR CHICKEN BLANCHED BONELESS THIGH & SHALLOW FRYING SHREDDED ICEBERG LETTUCE SRIRACHA SOUR CREAM K-POP GOCHUJANG MAYO The chicken you have is part cooked & must be cooked through CHILLI VINEGAR before serving. To ensure it is cooked it must have an internal DEEP FRYING BUN ’SLAW temperature of 75c or if you don’t have a food thermometer you Use a fryer or a large, wide, sturdy pan. Do not fill your pan more than a BUN ‘SLAW DRESSING must ensure that the chicken is piping hot at the thickest part before third full Pour oil into pan/fryer and place on a medium heat. Heat the oil you serve it. Throughout this pack, when we say the chicken must be to 170c. If no food thermometer, add a cube of bread and if it crisps up in about 30 seconds the oil is hot enough. If your oil starts to smoke, remove cooked, this is what we are referring to. DEEP FRY from heat & leave to cool down. Never leave the oil unattended. Fry the chicken thighs until golden, crisp & cooked through. This should be at For best results we recommend that you deep fry. Alternatively, you around 6 minutes but can vary depending on your set up. SHALLOW FRYING INGREDIENTS can shallow fry to get a decent, golden colour/crisp and then finish in When shallow frying you will start the cooking process off in the pan and SHALLOW FRY BUN an oven. There are instructions for both included in this pack. then finish cooking in the oven. Heat oven to 180c / 160c fan. Add about Fry the chicken thighs for 1.5 minutes on each side. Remove carefully from fryer BLANCHED BONELESS THIGH 1.5cm of oil to a heavy based frying pan or pot and turn to a medium heat. and finish off in the oven at 180C/160C fan until cooked, about 10-12 minutes. SHREDDED ICEBERG LETTUCE For all cooking methods you will need to remove the chicken from As a guideline you ideally want it to be deep enough to cover half the HOUSE “KEWPIE” MAYO the fridge & its packaging ½ an hour before you want to cook. height of the chicken thigh if not it won’t cook evenly. Heat the oil to 170c. BUILDING SEAWEED CRACK If no food thermometer, add a cube of bread and if it crisps up in about 30 THE GENERAL While the chicken is cooking, mix the Bun ‘slaw with the Bun ‘slaw dressing in a PINK PICKLES We recommend using rapeseed oil but sunflower or any vegetable oil seconds the oil is hot enough. small bowl (this dressing is shared with the Watermelon Salad). Toast bun under AMERICAN CHEESE will also work. Our cooking times are only guidelines as everyone’s a grill or toaster until golden then build in this order: Bottom Bun - Gochujang set up will be different so do make sure your chicken is fully cooked mayo - Iceberg lettuce - Chicken thigh - Chilli vinegar ( pour over the chicken before serving. thigh) - Bun ‘slaw - Sriracha sour cream on top bun and close. DEEP FRY Fry the chicken thighs until golden, crisp & cooked through. This should be at Before disposing of your oil make sure you allow it time to cool down. around 6 minutes but can vary depending on your set up. You can filter it and re-use it or if you do not have access to a food waste recycling service, put it in a sealed container and place in the SHALLOW FRY general waste bin. Fry the chicken thighs for 1.5 minutes on each side. Remove carefully from fryer and finish off in the oven until cooked, about 10-12 minutes. BUILDING While the chicken is cooking, Toast bun under a grill or toaster until golden HOT WINGS & KUNG PAO WINGS then build in this order: Bottom Bun - House “Kewpie” mayo - Iceberg lettuce - Chicken thigh - Seaweed Crack (sprinkle lightly over the chicken thigh) - 2 Slices American cheese - Pink pickles - House “Kewpie” mayo on the top bun and close. INGREDIENTS BLANCHED CHICKEN WINGS (4 FOR EACH) HOT SAUCE KUNG PAO SAUCE CHOPPED ROASTED PEANUTS SPRING ONION, PICKLED & FRIED CHILLI INGREDIENTS WATERMELON SALAD WATERMELON DEEP FRY CORIANDER Bring a small pan of water to the boil, then reduce to its lowest setting. Place PICKLED RED CHILLI the pouch inside the water and heat for at least 10 minutes. Fry the wings until SPRING ONION & MINT golden, crisp & cooked. This should be around 4 minutes. WATERMELON DRESSING CHOPPED ROASTED PEANUTS SHALLOW FRY Start as above heating the sauces. Fry the wings for about 3 minutes, turning Cut open sachet, drain off any excess water. Cut watermelon into 6-8 cubes and every minute till golden and crispy on all sides. Remove carefully from fryer and transfer to mixing bowl. Mix with garnish & the watermelon dressing (if you have finish off in the oven if required until cooked a K Pop save half the dressing as it’s for the bun slaw). Finish with half of the peanuts on top (the rest of the peanuts are for Kung Pao) FINISHING Coat 4 wings fully in each sauce and garnish as follows. Hot Wings: No garnish, just pour the excess sauce over the wings. Kung Pao: Garnish with half the nuts (save rest for watermelon), spring onion, pickled chilli & fried chilli INGREDIENTS BANG BANG CUCUMBERS SMACKED CUCUMBERS BANG BANG DRESSING BANG BANG SHIZZLE Cut open pouch, drain off any excess water TENDERS and empty cucumber into mixing bowl. Add Bang bang dressing and coat all the cucumber. Transfer to serving bowl. INGREDIENTS Finish by sprinkling over the Bang Bang shizzle 4 X BLANCHED CHICKEN TENDERS SEAWEED CRACK DEEP FRY Fry the chicken until golden, crisp & cooked. This should be around 3 minutes but can GINGER MISO GREEN ‘SLAW vary depending on your set up. Remove from fryer, lightly season evenly with Seaweed Crack and serve with remaining dips. INGREDIENTS SHALLOW FRYING GREEN ‘SLAW MIX Fry the tenders for about 1.5 minutes on each side. Remove carefully from fryer and GINGER MISO DRESSING finish off cooking in the oven if required. Remove from oven and season as above. Cut open pouch and empty into a mixing bowl. Add the pot of ginger miso and mix well to coat the slaw. Transfer to serving bowl. Finish by sprinkling a very small amount of seaweed crack on top..
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