Spicy Salt & Pepper Chicken with Cajun Style Potato Wedges by Pureety

Crispy Salt & Pepper chicken, served with Cajun Wedges, spring onion and fresh chilli for an added kick!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat oven to 200c/gas mark 6/180c fan oven

Step 2

Marinade the diced chicken thigh in the Puréety Spicy Salt & Pepper glaze, tossing together in a bowl or tray until evenly distributed, then leave the glaze to develop for at least 30 minutes

Step 3

Cook the wedges in a pan of salted water for 5-6 minutes and place a tray with the 200g of cooking oil into the preheated oven

Step 4

When the wedges are drained, put them back into the pan or a bowl and toss with the Puréety Cajun Style potato seasoning

Step 5

Carefully add the seasoned wedges to the hot oil in the tray. Roast for 30-45 minutes (turning occasionally) or until crispy and golden brown

Step 6

In a bowl, add the cornflour to the glazed chicken, season with salt & pepper and mix until the chicken is coated evenly

Step 7

Heat up the air fryer to 200c and cook the coated chicken until brown all over and cooked through (about 10-15 minutes depending on the size of your diced chicken)

Step 8

In a separate pan or wok, add some oil on a high heat and add the chopped white onion, chillies, and diced green pepper - cook for around 2-3 minutes or until they are starting to soften

Step 9

Turn down the heat and add the garlic with the spring onions and cook for around a minute then add the soy sauce

Step 10

Now add the cooked chicken to the pan with the onions and chilli - toss everything around and serve on top of the Cajun wedges. Garnish with the sesame seeds and fresh spring onions

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