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Sticky Korean Chicken
Our sticky Korean chicken is bursting with sweet, sour and savoury notes and goes great with a simple steamed basmati rice.
This is a great dish for as part of a ‘fakeaway’ or simply served with steamed basmati rice!
GRAMS PER PORTION:
Serves 1 – 310g
Serves 2 – 620g
Chicken thigh (61.3%), rapeseed oil,
cornflour, ginger, rice wine vinegar,
salt, pepper, water, ketchup (celery,
mustard), honey, gochujang (gluten
from wheat), garlic, soy sauce (gluten
from soya), sesame oil, sugar
*NOT SUITABLE FOR MICROWAVES – OVEN COOK FROM FROZEN*
Remove sleeve & film.
Preheat oven – place on a baking tray in the top half of the oven and cook at 170°C or Gas Mark 5 for 45-50 mins (1 portion pack) / 50-55 mins (2 portion pack).
Allow to rest for 2 minutes. Ensure food is piping hot through to the centre before serving.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25 mins (1 portion) / 30 mins (2 portion).
Allergens are denoted in bold.
Allergens: celery, mustard, gluten from wheat, gluten from soya, sesame
Please note this product is produced in a kitchen that handles all allergens.
We are constantly improving our recipes, it is essential to check the label on the packaging
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