Rangitikei Free Range Korean Style Chicken 400g
12.
49
$31.23/1kg


12.
49
$31.23/1kg
Rangitikei Free Range Korean Style Chicken 400g
13
.
99
/ea
$34.98/1kg
Rangitikei Free Range Korean Style are bite-sized crispy chicken pieces coated in a sweet and spicy Gochujang sauce. Made from 100% New Zealand Free Range Chicken, a great go to for entertaining, snacking or as a delicious dinner for two. Simply bake in the oven or air fry in as little as 12 minutes. Sauce sachet included in pack. No added hormones. No artificial colours or flavours. Range Rangitikei Free Range is proud to be SPCA Certified supporting higher animal welfare.
Chicken (60%), Water, Flour (Maize, Wheat), Vegetable Oils, Thickeners (1420, 1422, 412, 415), Salt, Raising Agent (500), Quinoa Seed, Dextrose (Tapioca, Maize), Garlic, Herbs, Spices, Yeast, Sugar, Wheat Gluten, Natural Colour (Paprika ), Soy Sauce Powder (Soy, Wheat), Brown Sugar, Onion, Wheat Fibre, Acidity Regulator (262), Yeast Extract, Vegetable Extract, Spice Extracts (Paprika , Turmeric), Mineral Salts (339, 450, 451, 452), Flavours, Egg Powder, 40g Gochujang Sauce Sachet (Glucose, Brown Sugar, Crushed Garlic, Chilli, Acidity Regulator (260, 270), Water, Tomato Paste, Soy Sauce (Soy), Corn Starch, Spices, Salt, Molasses, Preservative (202))
Contains: Wheat, Gluten, Soy, Egg May be present: Milk
Serving/pack: 4 Serving size: 100g
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 848kJ | 848kJ |
| Protein | 14.2g | 14.2g |
| Fat - Total | 9.2g | 9.2g |
| Fat - Saturated | < 1g | < 1g |
| Carbohydrates | 16g | 16g |
| Sugar - Total | 12g | 12g |
| Sodium | 492mg | 492mg |
Products are subject to change and availability. Product information including images and allergens is provided by our suppliers to assist customers to select suitable products. However, this information may change at short notice and you should always check the product labels. We endeavor to keep all information up to date, but we cannot and do not guarantee accuracy and completeness of this information.
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