Crispy Teriyaki Chicken and Spice Bag Chips
with Pepper, Onion and Sriracha Drizzle
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Soya
- May contain traces of allergens
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 sachet(s)
Chinese Five Spice
80 grams
Green Beans
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
4 unit(s)
British Chicken Thighs
50 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Halve the pepper and discard the core and seeds. Cut lengthways into large wedges. Halve and peel the onion, then cut each half into roughly 3cm wedges.
Pop the chips, pepper and onion onto a large baking tray. Sprinkle over half the Chinese five spice. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the green beans, then cut into thirds.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and remaining Chinese five spice into another bowl, season with salt (see pantry for amount) and pepper. Season the chicken with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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 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 into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a plate lined with kitchen paper.
When the chips and vegetables have 12 mins left, add the green beans to the baking tray and toss to combine. Return to the oven for the remaining time.
Add the teriyaki sauce and sesame seeds to a medium bowl. When the chicken is cooked, add it to the bowl and toss to coat the chicken in the sauce.
When the chips and vegetables are ready, sprinkle over the sugar (see pantry for amount) and a generous pinch of black pepper. Toss to combine.
Divide the chicken, chips and veg between plates. Drizzle the sriracha over the chicken and serve with dollops of the mayo (see pantry for amount) on the side for dipping.
Enjoy!
