Crispy Japanese Style Fried Chicken
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Crispy Japanese Style Fried Chicken

Crispy Japanese Style Fried Chicken

with Sesame Wedges, Stir Fried Vegetables and Sesame Mayo

.

Allergens:
Cereals containing gluten
Soya

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 Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

15

Sesame Seeds

150

Tenderstem Broccoli

50

Shiitake Mushrooms

50

Cornflour

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Ground Ginger

4

Chicken Thighs

50

Panko Breadcrumbs

½

Ginger

2

Mayonnaise

450

Potatoes

Not included in your delivery

50

Water

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Nutritional information

Energy (kcal)699 kcal
Energy (kJ)2926 kJ
Fat27.4 g
of which saturates7.9 g
Carbohydrate67.6 g
of which sugars6.1 g
Protein64.2 g
Salt2.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Bake your Wedges
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Sprinkle over half of the sesame seeds, toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the wedges nicely spread out.

Prep Time
2

Pop the panko breadcrumbs in a large bowl and season with salt and pepper. Mix together. Pop the cornflour and ground ginger in another large bowl and add the water (see ingredients for amount). Add half the soy sauce. Season with salt and pepper and whisk with a fork until well combined. Cut each chicken thigh into 4 pieces. Heat approx 2cm of oil in a high sided frying pan on high heat. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Fry the Chicken
3

While the oil gets hot, dip one piece of chicken in the cornflour mixture so it's completely covered on both sides. Then dip it in the breadcrumbs to coat on both sides in the crumbs. Pop on a plate and repeat with the other chicken pieces. Once the oil is hot, carefully lay the chicken pieces in the pan and fry until golden brown on each side and cooked through, 12-15 mins in total, turn with tongs every 3-4 mins. IMPORTANT: Wash your hands after handling raw meat.

Finish the Prep
4

Meanwhile, heat another large frying pan over medium heat (no oil!), add the remaining sesame seeds and cook, and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Pop into a small bowl but don't wash up the pan! Add the mayonnaise, season with salt and pepper and mix together. Set aside. Halve the shiitake mushrooms (quarter any larger ones). Peel and grate the fresh ginger.

Stir Fry
5

About 5 mins before the potatoes and chicken are ready, heat the frying pan with a drizzle of oil over medium high heat. Once hot, add the mushrooms and tenderstem broccoli and stir fry until starting to brown, 2-3 mins. Add the ginger and stir fry for a further 30 seconds then add the soy sauce and a splash of water. Cover with a lid (or some foil) and cook until the broccoli is tender, 2-3 mins.

Serve
6

Once cooked, remove the chicken to a plate covered in kitchen roll. IMPORTANT: The chicken is cooked when no longer pink in the middle. Divide the chicken, wedges and stir fried vegetables between plates with the sesame mayo on the side. Enjoy!

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