Diner-style Crispy Double Chicken and Waffles
with tossed salad- Barley
- Cereals containing gluten
- Egg
- Milk
- Soya
- Wheat
- Mustard
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Sesame
- Spelt (wheat)
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Milk
- Mustard
- Soya
A delicious mixture of soul food comfort and Korean heat! We’ve elevated the traditional chicken and waffles accompaniment of maple syrup with umami-rich Gochujang that balances sweet with fermented chilli heat.
Ingredients
1 unit(s)
Waffles
(Contains: Barley, Cereals containing gluten, Egg, Milk, Soya, Wheat May be present: Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Sesame, Spelt (wheat))
640 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
60 grams
Salad Leaves
2 unit(s)
Carrot
30 grams
Maple Syrup
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
Not included in your delivery
1 unit(s)
Egg
(Contains: Egg)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking steps
- Preheat the oven (for the waffles) to 220°C/200°C fan/gas mark 7 (if you'd like to avoid turning on your oven, you also can warm the waffles in a toaster).
- Place a hand flat on top of the chicken and slice through horizontally to make two thin steaks.
- Toss with the peri peri spice mix. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Crack 1 egg (per 2P) into a medium bowl and whisk.
- Add the breadcrumbs to another bowl and season with salt and pepper.
- Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.
- Place a large pan over high heat and add enough oil to cover the base.
- Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Turn every 2-3 mins and adjust the heat if necessary. Cook in batches if your pan is too crowded.
- While the chicken cooks, trim half the salad leaves (per 2p), then thinly slice or tear into bite-sized pieces.
- Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
- Just before serving toss the salad leaves and carrot with half the ranch. Season to taste with salt and pepper.
- Place a small pot over medium-high heat with a knob of butter.
- Add the gochujang and maple syrup and allow to warm through, 1-2 mins.
- Pop the waffles onto a baking tray and into the oven to warm through, 1-2 mins.
- Halve your waffle and divide between plates.
- Top with the crumbed chicken.
- Drizzle over the warmed gochujang glaze and remaining ranch.
- Serve the tossed salad alongside.
