Crispy Japanese Style Fried Chicken
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
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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
Potatoes
15
Sesame Seeds
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
50
Cornflour
1
Ground Ginger
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
4
Chicken Thighs
2
Mayonnaise
15
Sriracha Sauce
50
Shiitake Mushrooms
150
Tenderstem Broccoli
1
Garlic Clove
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
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. Drizzle with oil, then season with salt and pepper. Sprinkle over the sesame seeds, toss to coat, then spread out in a single layer 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.
Meanwhile, 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 the soy sauce (see ingredients for amount you need). Season with salt and pepper and whisk with a fork until well combined. Cut each chicken thigh into 4 pieces. Pop a high-sided 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.
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, 4-5 mins each side. Transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw meat.
Meanwhile, in a small bowl add the mayonnaise and sriracha (keep some mayo separate if anyone doesn't want spicy mayo). Season with salt and pepper and mix together. Set aside. Halve the shiitake mushrooms (quarter any larger ones). Peel and grate the garlic (or use a garlic press).
Pop your frying pan on medium-high heat and add a drizzle of oil. Once hot, add the mushrooms and 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 minute. Add a splash of water, cover with a lid (or some foil) and cook until the broccoli is tender, 3-4 mins.
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 and serve with the sriracha mayo on the side. Enjoy!
