Chop your Chicken/Cauliflower into chunks & chuck into a mixing bowl, then

pour in your cornflour & buttermilk and toss to coat.
 

Next, heat enough oil to cover each of your pieces in a shallow pan to a min. 175C.
 

Transfer your coated pieces to the pan CAREFULLY and cook until crispy and golden

- the more pieces you add to the oil, the longer they will take to cook.

(Chicken is cooked at 82C)
 

Once cooked, transfer to a bowl with kitchen paper to soak up excess oil.
 

Meanwhile, pour 250ml of our Signature Sauce into a saucepan to lightly warm.
 

Once the sauce is warm, remove kitchen paper from crispy pieces, pour over the sauce and toss until well coated.

TO SERVE
Crispy Chicken - sprinkle of sesame seeds + finely chopped chives 
Crispy Cauliflower - sprinkle of chopped almonds + coriander

ENJOY!