We love good Crispy Chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Soy Sauce(ContainsSoya, Gluten)
Sugar for the Mayonnaise
Preheat your oven to 200°C. Chop the potatoes into 1cm wide wedges (no need to peel). Pop them on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. Sprinkle over the sesame seeds and toss to coat. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Pop the cornflour in a large bowl with the water and sugar (see ingredients for both amounts), garlic salt and half the soy sauce. Mix with a fork until completely combined. Remove the root from the bok choy and halve lengthways. Cut each half into 4 long pieces lengthways. Peel and grate the garlic (or use a garlic press).
Heat enough oil in a large frying pan on medium high heat to completely cover the bottom. While the oil heats up, add the chicken thighs to the bowl with the cornflour batter and turn to coat in the mixture, wash you hands. Once the oil is hot, lay them in the pan in a single layer. Fry until golden and crisp on both sides, 10-12 mins total. Turn every 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, pop the mayo in a small bowl and add the mirin and remaining soy sauce. Add the sugar (see ingredient list for amount) and mix together with a fork until well combined to a smooth liquid. Set aside.
Once the chicken is cooked, remove it to a plate covered in kitchen roll. Discard all but 1 tbsp of oil from the pan and pop the pan back on medium high heat. Add the bok choy and season with salt and pepper. Add a splash of water and fry the bok choy until softened, 3-4 mins. Once softened, add the garlic, stir together and cook for 1 more minute. Remove the pan from the heat.
Serve the chicken on plates with the wedges and garlicky bok choy alongside. Serve the teriyaki mayo alongside in a little bowl for dipping your chips into. Enjoy!