Chicken karrage

Ingredients

T FILM Do Not p Fried chicken thigh fillet pieces in a potato starch coating, seasoned with garlic, ginger and pepper. : Chicken thigh filet (609%), rapeseedoil, cornfloUr, pofato starch, rice wine, mirin (glutinous rice, water, alucose syrup, long grain rice), wheat flour (wheat flour, cacium carbonate, iron, niacin, |thiamin), diced garlic, ginger purée, white For best results cook from chilled. Do not reheat once cooled. OVEN COOK |CHILLED |FROZEN GAS 6, 200°C, |wine vinegar, toasted sesame seed oil, salt,FAN 180°C mins 22 mins yeast extract, fermented soya bean, wheat Chopped thyme, ground coriander, white pepper, turmeric, mustard pOWder, rice flour, chili powder, Cumin, fenugreek, ground ginger, fennel, paprika, nutmeg. Sunflower oilHeat until golden brOwn and piping hot Stand Preheat oven. Remove al pockoging Spreod chicken pieces on a baking tray and place in centre of oven Turn hafway through. ALLERGY ADVICE: For allergens, incuding. cereals containing gluten, See in bold. May contain peanuts and nuts. for 1 minute WARNING: Although every care is taken to remove bones, some maý remain First For Animal welfare, Waitrose com/welare Produced for Waitrose from British chicken Waitrose Limited Bracknell Berkshire 8 STORAGE: Keep refrigerated below 5C For use by date see front of pack. Freeze as soon after purchase as possible and within the use by date. Use RG12 8YA UK waitrose com within one month. SUITABLE FOR FREEZING* NUTRITION 150g e PER PER TYPICAL VALUES AS PREPARED 100g|/2 PACK 877 210 (AG O57) 1292 Eneray k Enerdy kcal Fot of which saturates Carbohydrate |of which sugars Fibre Protein Salt 309 15427 18.1g 12.3g 2.2ğ 0 9ă L10ğ