Peri-Peri Popcorn Chicken
with BBQ Mayo | Serves 2
Coat juicy chicken thigh in cornflour and an aromatic peri-peri seasoning for moreish mouthfuls of succulent chicken with a crispy coating. Dunk these bites in some tangy BBQ mayo to really make the spices sing!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
chicken thigh
1 sachet
Peri-Peri Seasoning
(May be present: Wheat, Gluten, Soy.)
1 sachet
Cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, peri-peri seasoning, a drizzle of olive oil and a pinch of salt and pepper. • To chicken, add cornflour and the plain flour and toss to coat.
• Heat a large frying pan with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Transfer peri-peri popcorn chicken to a serving dish. • Serve with BBQ mayo. Enjoy!
