Family Favourite Soy Crispy Chicken
For Adults: Add Sesame-Sweet Chilli Salsa and Sriracha Mayo
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
- May contain traces of allergens
This recipe is perfect for families, with extra ingredients to elevate it for parents. Crispy and tender, this breaded chicken takes some inspiration from Asian fried chicken dishes. Parents can add sesame seeds, spring onion and sriracha mayo whilst the kids tuck in.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
80 grams
Tenderstem® Broccoli
2 unit(s)
British Chicken Breasts
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
32 grams
Sweet Chilli Sauce
15 milliliter(s)
Rice Vinegar
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
1 tbsp
Plain Flour
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Cut the Tenderstem® broccoli into thirds.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick.
Put the flour (see pantry for amount) in a bowl with a good pinch of salt and some pepper and mix together.
Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper, then lay them into the frying pan.
Cook until browned, 3-4 mins each side. Add the soy sauce for the last min of frying and turn to coat the chicken in the soy.
Meanwhile, peel and grate the garlic (or use a garlic press).
Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, give the frying pan a quick clean, then return to medium-high heat with a drizzle of oil.
Once hot, add the Tenderstem® and leek and stir-fry for 2-3 mins. Add the garlic and fry for 1 min more.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper. Stir in the butter (see pantry for amount) until melted.
Meanwhile, roughly chop the coriander (stalks and all). Add the sweet chilli, sesame seeds, coriander and rice vinegar to a small bowl and mix together.
In another small bowl, mix together the sriracha and mayo (see pantry for amount).
Slice the chicken widthways into 1cm thick pieces. Transfer to your plates. Serve the roasted potatoes and garlic veg alongside.
Elevate Me: Spoon the sesame-sweet chilli salsa over the adult portions (and any kids' portions if they want them too!) and serve with the sriracha mayo for dipping.
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