with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
This Crispy Japanese Style Fried Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Allergens
Utensils
Tags
Potatoes
450
Roasted White Sesame Seeds
5
Panko Breadcrumbs
75
Soy Sauce
12.5
British Chicken Thighs
4
Mayonnaise
64
Sriracha Sauce
15
Sliced Mushrooms
80
Tenderstem® Broccoli
150
Garlic Clove
1
Egg
1
Salt for the Breadcrumbs
0.25
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
Crack the egg (see pantry for amount) into a bowl and whisk with the soy sauce.
Cut each chicken thigh into 3-4 pieces.
Put the panko breadcrumbs into another bowl and season with salt for the breadcrumbs (see pantry for amount) and pepper.
Season the chicken, then dip 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 completely 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 the oil is hot, carefully lay the chicken in the pan and fry until golden, 4-5 mins. Turn every 1-2 mins and adjust the heat if needed.
Transfer to another baking tray (keep the pan) and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, mix together the mayonnaise and sriracha in a small bowl (keep some mayo aside if anyone doesn't want spicy mayo). Season with salt and pepper, then set aside.
Peel and grate the garlic (or use a garlic press).
Discard the oil from the chicken pan and wipe it clean. Pop back on medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and Tenderstem® broccoli. Season with salt and pepper and stir-fry until starting to brown, 2-3 mins.
Add the garlic and stir-fry for 1 min more, then add a splash of water and cover with a lid (or some foil).
Cook until the broccoli is tender, 3-4 mins.
When ready, share the fried chicken, sesame wedges and stir-fried vegetables between your plates.
Serve with the sriracha mayo for dipping.
Enjoy!
3655
kJ
Energy (kJ)
874
kcal
Energy (kcal)
40.6
g
Fat
9.6
g
of which saturates
74.4
g
Carbohydrate
6.1
g
of which sugars
60
g
Protein
3.71
g
Salt
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir Fried Vegetables and Sesame Mayo
with Sesame Wedges, Stir Fried Vegetables and Sesame Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Garlic Tenderstem® and Sriracha Mayo
with Sesame Wedges, Stir Fried Vegetables and Sesame Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Wedges, Stir-Fried Vegetables, Sriracha and Mayo
with Sesame Wedges, Stir Fried Vegetables and Sesame Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo
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