Crispy Japanese Style Fried Chicken
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
75 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Ground Ginger
12.5 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
4 unit(s)
British Chicken Thighs
64 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
80 grams
Sliced Mushrooms
150 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
Not included in your delivery
1 unit(s)
Egg
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
Crack the egg (see ingredients for amount) into a bowl and whisk with the ground ginger and soy sauce.
Cut each chicken thigh into 3-4 pieces.
Put the panko breadcrumbs into another bowl, season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated.
Transfer to a clean plate.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once the oil is hot, carefully lay the chicken in the pan and fry until golden, 3-4 mins. Turn every 1-2 mins and adjust the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the chicken onto another baking tray (keep the frying pan - you will use it again). Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
While the chicken bakes, mix together the mayonnaise and sriracha in a small bowl (keep some mayo aside if anyone doesn't want spicy mayo). Season with salt and pepper and mix together. Set aside.
Peel and grate the garlic (or use a garlic press).
Clean out the now empty frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and Tenderstem® broccoli. Season with salt and pepper and stir-fry until starting to brown, 2-3 mins.
Add the garlic and stir-fry for 1 min more, then add a splash of water and cover with a lid (or some foil).
Cook until the broccoli is tender, 3-4 mins.
Share the fried chicken, sesame wedges and stir-fried vegetables between your plates.
Serve with the sriracha mayo for dipping.
Enjoy!
