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Crispy Breaded Chicken and Sesame Wedges

Crispy Breaded Chicken and Sesame Wedges

with Garlicky Green Beans and Mirin Mayo Dipping Sauce

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This Crispy Breaded Chicken and Sesame Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 caloriesEggs not included
Allergens:SesameCereals containing glutenEggMustardSoya

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


5 grams

Roasted White Sesame Seeds


150 grams

Green Beans

1 unit(s)

Garlic Clove

2 unit(s)

Chicken Fillet

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 sachet


(ContainsEgg, Mustard)

1 sachet


15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

1 unit(s)


1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2467 kJ
Energy (kcal)590 kcal
Fat16.1 g
of which saturates2.5 g
Carbohydrate61.8 g
of which sugars10.3 g
Protein51.2 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Parchment Paper
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds and toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).


Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick.
Crack the egg (see ingredients for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, then season with salt and pepper.
Dip the chicken 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 into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While the chicken cooks, combine the mayo, mirin and soy sauce in a small bowl. Add the sugar (see ingredients for amount) and mix together with a fork until well combined.
Set your mirin mayo aside for serving.


Once the chicken is cooked, transfer to a clean plate lined with kitchen paper. Discard all but 1 tbsp oil from the pan and pop back on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


When everything is ready, serve the breaded chicken on plates with the wedges and garlicky beans alongside.
Serve the mirin mayo alongside in a small bowl for dipping.