Firecracker Fried Chicken
with Salt and Pepper Chips and Tenderstem Broccoli
This Firecracker Chicken, Chips & Broccoli is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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 conflict 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.
450 grams
Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
1 sachet
Black Peppercorns
50 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)50 grams
Cornflour
1 sachet
Ground Ginger
½ sachet
Soy Sauce
(ContainsCereals containing gluten, Soya)4 unit(s)
Chicken Thigh
150 grams
Tenderstem® Broccoli
1 pot(s)
Chinese Five Spice
50 grams
Szechuan Paste
(ContainsSoya)Not included in your delivery
50 milliliter(s)
Water for the Chicken
Preheat your oven to 200°C. Chop the potatoes into 2cm slices, then chop into 2cm wide chips (no need to peel). Halve the pepper and discard the core and seeds. Slice into thin strips, chop into roughly 1cm pieces. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Bash the sachet of peppercorns with the back of a pan until crushed.
Pop the chips on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Pop the panko breadcrumbs into a large bowl and season with salt and pepper, mix. Add the cornflour, ginger, water (see ingredients for amount), soy sauce (see ingredients for amount) to another large bowl. Season with salt and pepper and whisk until well combined. Heat approx 1-2cm of oil in a frying pan on high heat. TIP: You want the oil to be nice and hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
While the oil gets hot, add the chicken in the cornflour mixture so all pieces are completely covered. Then, dip it in the breadcrumbs to coat on both sides. Pop on a plate, repeat with the rest. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Once the oil is hot, carefully lay the chicken in the pan and fry until golden brown, 3-4 mins on each side. TIP: Careful not to burn yourself on the hot oil, turn the heat down if the chicken is burning . IMPORTANT: Wash your hands after handling raw meat.
Pop the chicken on one end of a large baking tray and place the tenderstem on the other end. Drizzle a little oil over the tenderstem and season with salt and pepper. When your chips are halfway through cooking, place the chicken tray onto the middle shelf of the oven until everything is cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Carefully set the hot oil aside, dispose once cool. Pop another frying pan onto a medium high heat with a drizzle of oil. When hot, add the bell pepper and stir fry until slightly charred, 4-5 mins. Season with salt, add the garlic, spring onion, Chinese five spice and crushed peppercorns. Stir and cook for 1-2 mins, then remove from the heat. Once the chips are cooked, remove them from oven and add the pepper mixture to the tray, mix everything together. Serve the chicken with the salt and pepper chips and broccoli on the side. Pop the Szechuan sauce into a little bowl for dipping and enjoy!