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I fancied trying a few new dishes and I feel the best way to do so is to go on Gousto and order a few meals.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag. This month I got two free gifts, the recipe card folder and also the Aperol gift box. Also how cute is the box for the egg that I got for another recipe.
PREPARATION TIME:
35 minutes
INGREDIENTS:
2 tsp smoked paprika
320g British skinless chicken thighs
24ml sriracha hot chilli sauce
2 butter brioche buns
4 tbsp cornflour
1 tsp dried oregano
3 white potatoes
50ml mayonnaise
30ml cider vinegar
1/2 cucumber
1 garlic clove
INGREDIENTS (you need):
Butter
Flour
Milk
Pepper
Salt
Sugar
Vegetable oil (I used olive oil)
NUTRITION (per serving):
Energy (kJ) - 3291
Energy (kcal) - 780
Fat - 30.4g
Of which saturates - 5.9g
Carbohydrate - 82.3g
Of which sugars - 12.5g
Dietary Fiber - 7.2g
Protein - 46.3g
Salt - 1.71g
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air. Cut the potatoes (skins on) into fries. Add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 20-25 min or until the fries are golden and crisp
STEP 2: Meanwhile, add 80ml milk to a bowl with half the cider vinegar (you'll use the rest later!) – this is your marinade. Add the chicken thighs to the marinade and give everything a good mix up, then set aside until later. Tip: This will help to tenderise your chicken!
STEP 3: Slice the cucumber finely into discs. Add the cucumber discs and the remaining cider vinegar to a bowl with a pinch of salt and sugar. Stir everything together and set aside – these are your pickles.
STEP 4: Heat a small pot with 10g butter over a low heat. Once melted, remove the pot from the heat and add the sriracha with a pinch of salt and sugar. Stir everything together until fully combined with a sauce-like consistency – this is your buffalo sauce. How cute is the sriracha packet.
STEP 5: Slice the brioche buns in half. Peel and grate the garlic. Add the mayo to a small bowl with the dried oregano, grated garlic, 1 tsp of the pickling liquid from the cucumber pickles and a pinch of pepper. Give everything a good mix up – this is your ranch-style dip.
STEP 6: Discard all the excess marinade from the chicken. Add the smoked paprika, cornflour and 1 tbsp flour to the bowl with the marinated chicken. Season with a pinch of salt and a generous grind of pepper and give everything a good mix up until the chicken is fully coated.
STEP 7: Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] vegetable oil over a medium-high heat. Once the pan is very hot, add the coated chicken and cook for 6-7 min on each side or until golden, crisp and cooked through (no pink meat!) – this is your fried chicken. Add the brioche halves to a separate baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through. To build your burger, spread a little of the ranch-style dip on the base of the warmed brioche halves, top with a handful of the pickles (save the rest!), and the fried chicken, then drizzle the buffalo sauce over the top. Top with the warmed brioche bun lids and serve the fries with the remaining pickles and ranch-style dip to the side. Enjoy!
Absolutely DELICIOUS! I will be remaking this dish, my little brother Mowgli had it with me and really loved it, I seem to love buffalo dishes and I have only ever tried them on Gousto.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Monday 16th May 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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