You know how difficult it is to stop popping popcorn into your mouth at the movies? With this dish, you will experience the same challenge, Chef! Named for its size & texture similar to popcorn, these unbeatable UCOOK chicken nuggets come with a honey-mustard mayo cabbage slaw and crispy potato wedges.
Popcorn Chicken & Potato Wedges
Popcorn Chicken & Potato Wedges
with honey-mustard mayo & creamy slaw
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Buttermilk
- Cabbage
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Honey Mustard Mayo
- Potato
- Raisins
- Self-raising Flour
- Smoked Paprika
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SPICE THINGS UP
Place the chicken chunks into a bowl and toss with the ½ the spice mix, a drizzle of oil, the grated garlic, the grated ginger, and seasoning. Set aside. In a small bowl, combine the remaining spice mix with the smoked paprika and seasoning. Set aside.
CREAMY SLAW
In a separate bowl, combine the sliced cabbage, the diced cucumber, the chopped raisins, a drizzle of oil, seasoning and ½ the mayo. Set aside.
DIP, FRY & FLAVOUR
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the buttermilk. Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the spiced chicken pieces into the buttermilk, allowing any excess to drip off. Lightly coat in the flour and then carefully lower into the hot oil. Fry until golden brown and cooked through, 2-3 minutes (turning halfway). Place into a bowl, while still hot, and toss with the reserved paprika spice until coated. Set aside.
BEST NUGGETS & SIDES EVER
Serve the golden nuggets alongside the crispy wedges and the creamy slaw with the remaining mayo on the side for dunking.
Potato - 200g
Free-range Chicken Breast - 1
Spice Mix - 25ml
Garlic Clove - 1
Fresh Ginger - 10g
Smoked Paprika - 5ml
Cabbage - 100g
Cucumber - 50g
Raisins - 10g
Honey Mustard Mayo - 1 unit
Self-raising Flour - 60ml
Buttermilk - 50ml
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SPICE THINGS UP
Place the chicken chunks into a bowl and toss with the ½ the spice mix, a drizzle of oil, the grated garlic, the grated ginger, and seasoning. Set aside. In a small bowl, combine the remaining spice mix with the smoked paprika and seasoning. Set aside.
CREAMY SLAW
In a separate bowl, combine the sliced cabbage, the diced cucumber, the chopped raisins, a drizzle of oil, seasoning and ½ the mayo. Set aside.
DIP, FRY & FLAVOUR
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the buttermilk. Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the spiced chicken pieces into the buttermilk, allowing any excess to drip off. Lightly coat in the flour and then carefully lower into the hot oil. Fry until golden brown and cooked through, 2-3 minutes (turning halfway). Place into a bowl, while still hot, and toss with the reserved paprika spice until coated. Set aside.
BEST NUGGETS & SIDES EVER
Serve the golden nuggets alongside the crispy wedges and the creamy slaw with the remaining mayo on the side for dunking.
Potato - 400g
Free-range Chicken Breasts - 2
Spice Mix - 50ml
Garlic Clove - 1
Fresh Ginger - 20g
Smoked Paprika - 10ml
Cabbage - 200g
Cucumber - 100g
Raisins - 20g
Honey Mustard Mayo - 2 units
Self-raising Flour - 125ml
Buttermilk - 100ml
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SPICE THINGS UP
Place the chicken chunks into a bowl and toss with the ½ the spice mix, a drizzle of oil, the grated garlic, the grated ginger, and seasoning. Set aside. In a small bowl, combine the remaining spice mix with the smoked paprika and seasoning. Set aside.
CREAMY SLAW
In a separate bowl, combine the sliced cabbage, the diced cucumber, the chopped raisins, a drizzle of oil, seasoning and ½ the mayo. Set aside.
DIP, FRY & FLAVOUR
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the buttermilk. Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the spiced chicken pieces into the buttermilk, allowing any excess to drip off. Lightly coat in the flour and then carefully lower into the hot oil. Fry until golden brown and cooked through, 2-3 minutes (turning halfway). Place into a bowl, while still hot, and toss with the reserved paprika spice until coated. Set aside.
BEST NUGGETS & SIDES EVER
Serve the golden nuggets alongside the crispy wedges and the creamy slaw with the remaining mayo on the side for dunking.
Potato - 600g
Free-range Chicken Breasts - 3
Spice Mix - 75ml
Garlic Cloves - 2
Fresh Ginger - 30g
Smoked Paprika - 15ml
Cabbage - 300g
Cucumber - 150g
Raisins - 30g
Honey Mustard Mayo - 3 units
Self-raising Flour - 180ml
Buttermilk - 150ml
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SPICE THINGS UP
Place the chicken chunks into a bowl and toss with the ½ the spice mix, a drizzle of oil, the grated garlic, the grated ginger, and seasoning. Set aside. In a small bowl, combine the remaining spice mix with the smoked paprika and seasoning. Set aside.
CREAMY SLAW
In a separate bowl, combine the sliced cabbage, the diced cucumber, the chopped raisins, a drizzle of oil, seasoning and ½ the mayo. Set aside.
DIP, FRY & FLAVOUR
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the buttermilk. Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the spiced chicken pieces into the buttermilk, allowing any excess to drip off. Lightly coat in the flour and then carefully lower into the hot oil. Fry until golden brown and cooked through, 2-3 minutes (turning halfway). Place into a bowl, while still hot, and toss with the reserved paprika spice until coated. Set aside.
BEST NUGGETS & SIDES EVER
Serve the golden nuggets alongside the crispy wedges and the creamy slaw with the remaining mayo on the side for dunking.
Potato - 800g
Free-range Chicken Breasts - 4
Spice Mix - 100ml
Garlic Cloves - 2
Fresh Ginger - 40g
Smoked Paprika - 20ml
Cabbage - 400g
Cucumber - 200g
Raisins - 40g
Honey Mustard Mayo - 4 units
Self-raising Flour - 250ml
Buttermilk - 200ml
Woolies Products in this dish
