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
Potatoes
450
Roasted White Sesame Seeds
5
Panko Breadcrumbs
75
Ground Ginger
1
Soy Sauce
12.5
British Chicken Thighs
4
Mayonnaise
64
Sriracha Sauce
15
Sliced Mushrooms
80
Tenderstem® Broccoli
150
Garlic Clove
1
Egg
1
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 ingredients for amount) into a bowl and whisk with the ground ginger and soy sauce.
Cut each chicken thigh into 3-4 pieces.
Put the panko breadcrumbs into another bowl, season 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 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, 3-4 mins. Turn every 1-2 mins and adjust the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the chicken onto another baking tray (keep the frying pan - you will use it again). Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
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 and mix together. Set aside.
Peel and grate the garlic (or use a garlic press).
Clean out the (now empty) frying pan and 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.
Share the fried chicken, sesame wedges and stir-fried vegetables between your plates.
Serve with the sriracha mayo for dipping.
Enjoy!
875
kcal
Energy (kcal)
3659
kJ
Energy (kJ)
40.6
g
Fat
9.6
g
of which saturates
74.7
g
Carbohydrate
6.3
g
of which sugars
59.9
g
Protein
3.29
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 Sriracha Mayo
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 Sriracha Mayo
with Sesame Wedges, Garlic Tenderstem® 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 Sesame Mayo
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 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 Sriracha Mayo