- Deboned chicken thigh fillets
- McCain Seasoned Wedges
- Soy Sauce
- Wholegrain Mustard
- Crushed Garlic
- Cherry Tomatoes
- Olive Oil
- Spanish onion
- Fresh Coriander
- Salt And Pepper To Taste
- Chicken Glaze:
Whisk Soy Sauce, Honey, Wholegrain Mustard, Crushed Garlic in a bowl until well combined. Pour marinade over chicken. Place in the fridge for 4 hours to marinate.
Thinly slice the cucumber and drizzle with vinegar, olive oil, salt and pepper.
Toss it all together, before throwing in the tomato, thinly sliced Spanish onion and coriander.
- Deep fry McCain Seasoned Wedges at 175°C for 3 – 3½ minutes. Shake basket in fryer after 30 seconds of frying. Always cook to a light golden colour. Plate up and serve.
McCain Products used in this Recipe
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