Crispy Japanese Style Fried Chicken
with Sesame Wedges, Garlic Tenderstem® and Sriracha Mayo
This Crispy Japanese Style Fried Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
14
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
50
Cornflour
1
Ground Ginger
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
4
Chicken Thighs
64
Mayonnaise
(Contains Egg, Mustard)
15
Sriracha Sauce
80
Sliced Mushrooms
150
Tenderstem Broccoli
1
Garlic Clove
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
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, then sprinkle over the sesame seeds. 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.
Meanwhile, pop the breadcrumbs in a medium bowl and season with salt and pepper.
In another medium bowl, mix the cornflour, ground ginger, soy and water (see ingredients for both amounts), until combined.
Cut each chicken thigh into 3-4 pieces.
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.
Meanwhile, dip the chicken pieces into the cornflour mixture, then the breadcrumbs, ensuring they are completely coated. Then pop onto a plate
Once the oil is 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 a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken bakes, mix together the mayonnaise and sriracha in a small bowl (keep some mayo aside if anyone doesn't want spicy mayo). Season with salt and pepper and mix together. Set aside.
Peel and grate the garlic (or use a garlic press).
Clean out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the sliced 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 min more, then add a splash of water and cover with a lid (or some foil).
Cook until the broccoli is tender, 3-4 mins.
Once cooked, transfer the chicken to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Share the fried chicken, sesame wedges and stir-fried vegetables between your plates.
Serve the sriracha mayo on the side for dipping. Enjoy!
