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Fried Chicken Leg with Potato Salad
Chicken leg is marinated in a house blend of garlic, ginger, oyster sauce and sesame oil for a rich, aromatic flavour. Paired with a creamy potato salad tossed with sweetcorn, spring onion and mayonnaise, the combination of savoury and lightly sweet makes for an utterly satisfying classic.
Serving: Defrost chicken leg, then bake at 200°C for 15–20 minutes until the skin is golden and crispy. Serve potato salad chilled after defrosting.
Storage: Keep frozen. Consume promptly after opening.
Ingredients
Chicken leg, salt, chicken stock, sugar, sesame oil, oyster sauce, fish sauce, ginger paste, garlic paste, potato starch, potato, sweetcorn, spring onion, mayonnaise, salt, white pepper, carrot
Allergy
Contains: Egg (mayonnaise) · Soy · Wheat (gluten) · Sesame · Fish · Molluscs (oyster sauce)
