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

TAG US IN YOUR PICS FREE VIBES SIDES WATERMELON SALAD (CONTAINS NUTS) GINGER MISO GREEN ‘SLAW (VG) (VG) BANG BANG CUCUMBERS (CONTAINS NUTS) AND EACH MONTH WE’LL 24 HOURS OF PURE TUNES PICK A WINNER TO WIN A FREE MEAL KIT Are you ready for maximum deliciousness with as minimal effort (& washing up) as possible? Well, here goes.

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 CHECK US OUT to prepare and serve.

Z n y 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

@CHICKNSOURS this meal puts a smile on your face and don’t forget to tag us in your pics.

OR CHICKNSOURS.CO.UK OR EMAIL US AT ENJOY & BIG LOVE, DAVID & CARL X [email protected] INGREDIENTS BUN BLANCHED BONELESS THIGH DEEP FRYING SHREDDED ICEBERG LETTUCE & SHALLOW FRYING SRIRACHA SOUR CREAM K-POP COOKING YOUR CHICKEN GOCHUJANG MAYO CHILLI VINEGAR BUN ’SLAW The chicken you have is part cooked & must be cooked through DEEP FRYING BUN ‘SLAW DRESSING before serving. To ensure it is cooked it must have an internal Use a fryer or a large, wide, sturdy pan. Do not fill your pan more than a temperature of 75c or if you don’t have a food thermometer you third full Pour oil into pan/fryer and place on a medium heat. Heat the oil must ensure that the chicken is piping hot at the thickest part before to 170c. If no food thermometer, add a cube of bread and if it crisps up in DEEP FRY you serve it. Throughout this pack, when we say the chicken must be about 30 seconds the oil is hot enough. If your oil starts to smoke, remove Fry the chicken thighs until golden, crisp & cooked through. This should be at from heat & leave to cool down. Never leave the oil unattended. cooked, this is what we are referring to. around 6 minutes but can vary depending on your set up. INGREDIENTS BUN SHALLOW FRYING For best results we recommend that you deep fry. Alternatively, you SHALLOW FRY BLANCHED BONELESS THIGH When shallow frying you will start the cooking process off in the pan and Fry the chicken thighs for 1.5 minutes on each side. Remove carefully from fryer can shallow fry to get a decent, golden colour/crisp and then finish in SHREDDED ICEBERG LETTUCE then finish cooking in the oven. Heat oven to 180c / 160c fan. Add about and finish off in the oven at 180C/160C fan until cooked, about 10-12 minutes. an oven. There are instructions for both included in this pack. HOUSE “KEWPIE” MAYO 1.5cm of oil to a heavy based frying pan or pot and turn to a medium heat. SEAWEED CRACK THE GENERAL As a guideline you ideally want it to be deep enough to cover half the BUILDING For all cooking methods you will need to remove the chicken from PINK PICKLES height of the chicken thigh if not it won’t cook evenly. Heat the oil to 170c. While the chicken is cooking, mix the Bun ‘slaw with the Bun ‘slaw dressing in a AMERICAN CHEESE the fridge & its packaging ½ an hour before you want to cook. If no food thermometer, add a cube of bread and if it crisps up in about 30 small bowl (this dressing is shared with the Watermelon Salad). Toast bun under seconds the oil is hot enough. a grill or toaster until golden then build in this order: Bottom Bun - Gochujang We recommend using rapeseed oil but sunflower or any vegetable oil mayo - Iceberg lettuce - Chicken thigh - Chilli vinegar ( pour over the chicken DEEP FRY will also work. Our cooking times are only guidelines as everyone’s thigh) - Bun ‘slaw - Sriracha sour cream on top bun and close. Fry the chicken thighs until golden, crisp & cooked through. This should be at set up will be different so do make sure your chicken is fully cooked around 6 minutes but can vary depending on your set up. before serving. SHALLOW FRY Before disposing of your oil make sure you allow it time to cool down. Fry the chicken thighs for 1.5 minutes on each side. Remove carefully from fryer You can filter it and re-use it or if you do not have access to a food and finish off in the oven until cooked, about 10-12 minutes. waste recycling service, put it in a sealed container and place in the general waste bin. BUILDING While the chicken is cooking, Toast bun under a grill or toaster until golden 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. HOT WINGS & KUNG PAO WINGS

INGREDIENTS BLANCHED CHICKEN WINGS (4 FOR EACH) INGREDIENTS HOT SAUCE WATERMELON SALAD WATERMELON KUNG PAO SAUCE CHOPPED ROASTED PEANUTS CORIANDER SPRING ONION, PICKLED & FRIED CHILLI PICKLED RED CHILLI SPRING ONION & MINT DEEP FRY WATERMELON DRESSING Bring a small pan of water to the boil, then reduce to its lowest setting. Place CHOPPED ROASTED PEANUTS the pouch inside the water and heat for at least 10 minutes. Fry the wings until golden, crisp & cooked. This should be around 4 minutes. Cut open sachet, drain off any excess water. Cut watermelon into 6-8 cubes and transfer to mixing bowl. Mix with garnish & the watermelon dressing (if you have SHALLOW FRY a K Pop save half the dressing as it’s for the bun slaw). Finish with half of the Start as above heating the sauces. Fry the wings for about 3 minutes, turning peanuts on top (the rest of the peanuts are for Kung Pao) every minute till golden and crispy on all sides. Remove carefully from fryer and finish off in the oven if required until cooked

FINISHING INGREDIENTS Coat 4 wings fully in each sauce and garnish as follows. Hot Wings: No garnish, SMACKED CUCUMBERS just pour the excess sauce over the wings. Kung Pao: Garnish with half the nuts BANG BANG CUCUMBERS BANG BANG DRESSING (save rest for watermelon), spring onion, pickled chilli & fried chilli BANG BANG SHIZZLE

Cut open pouch, drain off any excess water and empty cucumber into mixing bowl.

Add Bang bang dressing and coat all the cucumber. TENDERS Transfer to serving bowl. Finish by sprinkling over the Bang Bang shizzle INGREDIENTS 4 X BLANCHED CHICKEN TENDERS SEAWEED CRACK GINGER MISO GREEN ‘SLAW DEEP FRY Fry the chicken until golden, crisp & cooked. This should be around 3 minutes but can vary depending on your set up. Remove from fryer, lightly season evenly with Seaweed INGREDIENTS Crack and serve with remaining dips. GREEN ‘SLAW MIX GINGER MISO DRESSING SHALLOW FRYING Cut open pouch and empty into a mixing bowl. Fry the tenders for about 1.5 minutes on each side. Remove carefully from fryer and finish off cooking in the oven if required. Remove from oven and season as above. 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.