WEEK 31 TENDERSTEM CRISIS Crispy Japanese Style Fried Chicken
with Sesame Wedges, Stir Fried Vegetables and Sesame Mayo
- Wheat
- Cereals containing gluten
- Soya
Ingredients
15 grams
Sesame Seeds
50 grams
Shiitake Mushrooms
50 grams
Cornflour
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 pot(s)
Ground Ginger
150 grams
Sugar Snap Peas
4 unit(s)
British Chicken Thighs
50 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
½ unit(s)
Ginger
2 sachet(s)
Mayonnaise
450 grams
Potatoes
Not included in your delivery
50 milliliter(s)
Water
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Sprinkle over half of the sesame seeds, toss to coat, then spread out and 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 wedges nicely spread out.
Pop the panko breadcrumbs in a large bowl and season with salt and pepper. Mix together. Pop the cornflour and ground ginger in another large bowl and add the water (see ingredients for amount). Add half the soy sauce. Season with salt and pepper and whisk with a fork until well combined. Cut each chicken thigh into 4 pieces. Heat approx 2cm of oil in a high sided frying pan on high heat. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
While the oil gets hot, dip one piece of chicken in the cornflour mixture so it's completely covered on both sides. Then dip it in the breadcrumbs to coat on both sides in the crumbs. Pop on a plate and repeat with the other chicken pieces. Once the oil is hot, carefully lay the chicken pieces in the pan and fry until golden brown on each side and cooked through, 12-15 mins in total, turn with tongs every 3-4 mins. IMPORTANT: Wash your hands after handling raw meat.
Meanwhile, heat another large frying pan over medium heat (no oil!), add the remaining sesame seeds and cook, and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Pop into a small bowl but don't wash up the pan! Add the mayonnaise, season with salt and pepper and mix together. Set aside. Halve the shiitake mushrooms (quarter any larger ones). Peel and grate the fresh ginger.
About 5 mins before the potatoes and chicken are ready, heat the frying pan with a drizzle of oil over medium high heat. Once hot, add the mushrooms and tenderstem broccoli sugar snap peas and stir fry until starting to brown, 2-3 mins. Add the ginger and stir fry for a further 30 seconds then add the soy sauce and a splash of water. Cover with a lid (or some foil) and cook until the broccoli sugarsnaps are is tender, 2-3 1-2 mins.
Once cooked, remove the chicken to a plate covered in kitchen roll. IMPORTANT: The chicken is cooked when no longer pink in the middle. Divide the chicken, wedges and stir fried vegetables between plates with the sesame mayo on the side. Enjoy!
