Crispy Asian Style Fried Chicken
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Crispy Asian Style Fried Chicken

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.

Egg(s) not included
Cereals containing gluten

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.

Preparation Time50 minutes
Cooking time35 minutes


serving amount

450 grams


12.5 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

4 unit(s)

British Chicken Thighs

75 grams


(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


1 sachet(s)

Szechuan Paste

(Contains Soya)

15 grams

Sriracha Sauce

64 grams


(Contains Egg, Mustard)

Not included in your delivery

1 unit(s)


¼ tsp

Salt for the Breadcrumbs


Nutritional information

Energy (kJ)4042 kJ
Energy (kcal)966 kcal
Fat40.1 g
of which saturates9.5 g
Carbohydrate93.6 g
of which sugars15 g
Protein61.6 g
Salt5.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Bake the Wedges

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.

Mix the Coating

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.

Fry the Chicken

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.

Garlic Time

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.

Stir-Fry the Veg

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.