Crispy Asian Style Fried Chicken
with Wedges, Stir-Fried Vegetables, Sriracha and Mayo
Inspired by some of the world's most popular street food, this tasty Crispy Asian Style Fried Chicken is perfect for a casual sharing-style dinner.
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
12.5 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
4 unit(s)
Chicken Thighs
75 grams
Breadcrumbs
(Contains Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
60 grams
Baby Corn
80 grams
Mangetout
1 sachet(s)
Szechuan Paste
(Contains Soya)
15 grams
Sriracha Sauce
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
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.
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.
Meanwhile, 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 breadcrumbs and sesame seeds into another bowl and season with the salt (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 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, peel and grate the garlic (or use a garlic press).
Halve the baby corn lengthways.
Discard the oil from the chicken pan and wipe it clean. Pop back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the 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 the Szechuan paste. Cover with a lid (or some foil).
Cook until the broccoli is tender and the sauce has thickened, 5-6 mins.
Then add the mangetout and baby corn for 1-2 mins more.
When ready, share the fried chicken, wedges, and stir-fried vegetables between your plates.
Drizzle over the sriracha and mayo to finish.
Enjoy!
