Crispy Chicken Wontons for 2
East meets West. Norfolk chicken thighs are marinated in 5 spice powder
Chef recommends serving with a piquant dipping sauce as a canape or starter.
The finer details
5 Spice & Oyster Sauce
East meets West. Norfolk chicken thighs are marinated in 5 spice powder, garlic and ginger before being slow cooked and pulled off the bone. The tender shredded meat is bound with Oyster sauce and coriander and wrapped in crispy golden wonton pastry.
Ingredients & allergens
Pulled Chicken (Chicken Thighs (57%), Chinese 5 Spice, Sea Salt, Garlic, Ginger, Thyme), Wonton Pastry (Wheat Flour, Water, Egg, Tapioca Flour, Salt, Flavouring), Shallots, Oyster Sauce (8%) (Wheat, Molluscs), Ginger, Garlic, Coriander Leaves.
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites
Preheat oven 220°C / Fan 200°C / Gas Mark 7. Remove sleeve and film, put on a baking tray and place on the middle shelf. Cook for 15 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving.
Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove sleeve and film, put on a baking tray and place on the middle shelf. Cook for 10 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving.
Please keep refrigerated and use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.
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