Wonka’s Scrumdiddlyumptious Chicken Lollipops
with Chips and Honey Soy Salad
This Scrumdiddlyumptious Chicken Lollipops with Chips and Honey Soy Salad will take your taste buds on a fantastical flavour journey!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
48 grams
Sweet Chilli Sauce
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
British Chicken Breasts
50 grams
Baby Leaf Mix
8 unit(s)
Bamboo Skewers
Not included in your delivery
1 tsp
Sugar
2 tbsp
Boiling Water
1 unit(s)
Egg
½ tsp
Salt
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, boil a half-full kettle.
Trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the cucumber, rice vinegar and sugar (see pantry for amount). Season with salt and pepper, toss to coat, then set aside to pickle.
In a small bowl, combine the peanut butter, sweet chilli sauce and boiling water (see pantry for amount). Mix until smooth. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and salt (see pantry for amount) into another medium bowl, season with pepper and mix well.
Season the chicken with salt and pepper, then cut each breast into 3cm chunks (approximately 4 chunks per person).
Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken pieces into the pan and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins.
Meanwhile, clean your (now empty) plate and line it with kitchen paper.
Once cooked, transfer the chicken to the lined plate. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything's ready, add the baby leaves to the pickled cucumber bowl. Toss to coat.
Thread each chicken piece onto the end of a skewer and share between your plates. Drizzle the peanut sauce over the chicken skewers.
Serve the chips and salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
