Crispy Japanese Style Fried Chicken

Name: Crispy Japanese Style Fried Chicken with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
Total time: 50 min
Yield: 2
Cuisine: Japanese
Ingredients: 450 grams Potatoes; 5 grams Roasted White Sesame Seeds; 75 grams Breadcrumbs; 12.5 milliliter(s) Soy Sauce; 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; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs

with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo

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Inspired by some of the world's most popular street food, this tasty Crispy Japanese Style Fried Chicken is perfect for a casual sharing-style dinner.

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

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)903 kcal

Energy (kJ)3776 kJ

Fat39.8 g

of which saturates9.5 g

Carbohydrate82.4 g

of which sugars6.5 g

Dietary Fibre9.5 g

Protein58.5 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Whisk

•Pan

•Garlic Press

•Lid

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, 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.

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.