Buffalo chicken

Name: Buffalo chicken
Cook time: 25 min
Yield: 2

with kumara bites and garlic aioli

Ready in around 25 mins

RECIPE FACT:

The Buffalo chicken concept was born in 1964 at the Anchor Bar in New York and was cooked as a late-night snack!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE KUMARA BITES:
Line an oven tray with baking paper. Empty the bag of steamed kumara bites onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 20 mins.
2. TO MAKE THE SLAW:
Peel and grate the carrot then place into a serving bowl. Pick the Italian parsley leaves from their stalks then chop finely. Add the sliced red and green cabbage and half of the chopped parsley to the serving bowl with a drizzle of olive oil. Season with salt and pepper then toss to combine.
3. TO COOK THE BUFFALO CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 6 even pieces. Mix the Buffalo chicken spices and cornflour in a bowl. Dip each piece of chicken into the mixture and turn to coat well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 3-4 mins on each side or until cooked through. Remove from the heat, allowing the pan to cool slightly. Add the Buffalo sauce and toss to coat the chicken.
TO SERVE:
Divide the kumara bites and slaw between plates. Top with the Buffalo chicken, spooning over any Buffalo sauce. Sprinkle with remaining parsley and serve garlic aioli on the side to dip the chicken and kumara bites into.