Crispy Japanese Style Fried Chicken
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
This Crispy Japanese Style Fried Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
Potatoes
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
75
Panko Breadcrumbs
(Contains Cereals containing gluten)
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
4
British Chicken Thighs
64
Mayonnaise
(Contains Egg, Mustard)
15
Sriracha Sauce
80
Sliced Mushrooms
150
Tenderstem Broccoli
1
Garlic Clove
Not included in your delivery
1
Egg
¼
Salt for the Breadcrumbs
Nutritional information
Utensils
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 pantry for amount) into a bowl and whisk with the soy sauce.
Cut each chicken thigh into 3-4 pieces.
Put the panko breadcrumbs into another bowl and season with salt for the breadcrumbs (see pantry for amount) and pepper.
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's 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, 4-5 mins. Turn every 1-2 mins and adjust the heat if needed.
Transfer to another baking tray (keep the pan) and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
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, then set aside.
Peel and grate the garlic (or use a garlic press).
Discard the oil from the chicken pan and wipe it clean. 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.
When ready, share the fried chicken, sesame wedges and stir-fried vegetables between your plates.
Serve with the sriracha mayo for dipping.
Enjoy!
