Thai Spiced Fried Chicken
with Sticky Prawn Salad and Sesame Wedges
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime
1 bunch(es)
Mint
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
4 unit(s)
British Chicken Thighs
150 grams
King Prawns
(Contains Crustaceans)
50 grams
Red Thai Style Paste
15 grams
Honey
120 grams
Coleslaw Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Cut the lime into wedges. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another medium bowl, add the Thai spice, season with pepper and salt (see pantry for amount).
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 hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Pop the chicken onto a baking tray. Place the chicken on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is in the oven, wash out your frying pan and pop back on medium-high heat. Add a drizzle of oil.
Drain the prawns.
Once the pan is hot, add the prawns, red Thai style paste and honey. Season with salt and pepper, then stir-fry for 4-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once cooked, remove from the heat and transfer the prawns and sauce to a medium bowl. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Add the olive oil (see pantry for amount) to the bowl along with a squeeze of lime juice, mint and coleslaw mix. Stir to combine and set aside.
Place the fried chicken onto your plates.
Serve with the prawn salad, sesame wedges, lime wedges and mayo (see pantry for amount) on the side.
Enjoy!
