Crispy Japanese Style Fried Chicken
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
- Sesame
- Cereals containing gluten
- Soya
- Egg
- Mustard
- Nuts
- Peanut
- May contain traces of allergens
This Crispy Japanese Style Fried Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
5
Roasted White Sesame Seeds
(Contains: Sesame May be present: 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
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The crispy panko chicken and sriracha mayo are the clear highlights, though some find the overall seasoning subtle and would welcome more spice or ginger in the coating.
- Ease of prep: This one takes longer than a typical weeknight recipe and involves several steps at once, so it is best saved for when you have a little extra time.
- Suggestions: Par-boiling the potato wedges for around 10 minutes before roasting helps them crisp up more reliably; adding extra seasoning, garlic salt, or spices to the breadcrumbs can boost the chicken's flavour. Consider cooking the broccoli and mushrooms separately if you prefer more distinct textures — pan-frying the mushrooms and steaming or blanching the broccoli works well.
- Next-day meals: Any leftover chicken keeps well and makes a great lunch the following day.
- Portions: Some found the dish very generous, while others cooking for larger groups felt there was not quite enough chicken to go around.
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