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Crispy Japanese Style Fried Chicken
Crispy Japanese Style Fried Chicken

Crispy Japanese Style Fried Chicken

with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo

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This Crispy Japanese Style Fried Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Egg(s) not included
Allergens:
Sesame
•Cereals containing gluten
•Soya
•Egg
•Mustard

The quantities provided above are averages only.

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.

Total50 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

75 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

12.5 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

4 unit(s)

British Chicken Thighs

80 grams

Sliced Mushrooms

150 grams

Tenderstem® Broccoli

1 unit(s)

Garlic Clove**

15 grams

Sriracha Sauce

64 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kcal)880 kcal
Energy (kJ)3681 kJ
Fat40.6 g
of which saturates9.6 g
Carbohydrate74.4 g
of which sugars6.1 g
Dietary Fibre8.3 g
Protein60 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Whisk
•Pan
•Garlic Press
•Aluminum Foil
•Lid

Instructions

Bake the Sesame Wedges
1

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.

Mix the Coating
2

Crack the egg (see pantry for amount) into a bowl and whisk with the soy sauce. 

Cut each chicken thigh into 3-4 pieces.

Put the panko breadcrumbs into another bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper. 

Season the chicken, then dip 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.

Fry the Chicken
3

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 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 another baking tray (keep the pan) and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Garlic Time
4

While the chicken bakes, peel and grate the garlic (or use a garlic press).

Discard the oil from the chicken pan and wipe it clean. Pop back on medium-high heat with a drizzle of oil.

Stir-Fry the Veg
5

Once the pan is 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 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.

Serve
6

When ready, share the fried chicken, sesame wedges and stir-fried vegetables between your plates.

Drizzle over the sriracha and mayo to finish. 

Enjoy!

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