Thai Style Spiced Fried Chicken
with Sticky Prawn Salad and Sesame Wedges
Inspired by some of the world's most popular street food, this tasty Thai Style Spiced Fried Chicken is perfect for a casual sharing-style dinner.
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.
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Thai Style Spice Blend
Red Thai Style Paste
(Contains Cereals containing gluten)
Not included in your delivery
Salt for the Breadcrumbs
Olive Oil for the Dressing
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 breadcrumbs into another medium bowl, add the Thai style spice blend, then season with pepper and the salt for the breadcrumbs (see pantry for amount).
Season the chicken, then dip it 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 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.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, drain the prawns.
Discard the oil from the frying pan and wipe clean. Pop back on medium-high heat with a drizzle of oil.
Once hot, add the prawns, red Thai style paste and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper, then stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Once cooked, remove the pan from the heat. Transfer the prawns and sauce to a medium bowl. IMPORTANT: The prawns cooked when pink on the outside and opaque in the middle.
Pour the olive oil for the dressing (see pantry for amount) into the bowl of prawns.
Add a squeeze of lime juice, the chopped mint and coleslaw mix. Stir to combine, then set aside.
When everything's ready, plate up your fried chicken with the prawn salad and sesame wedges alongside.
Serve with the lime wedges and mayo (see pantry for amount) on the side.