Crispy Japanese-Style Fried Chicken
with Sesame Wedges, Stir-Fried Vegetables and Sesame Mayo
You can never go wrong with this delicious Crispy Japanese-Style Fried Chicken with Sesame Wedges, Stir-Fried Vegetables and Sesame Mayo recipe!
747 kcal per serving
1 of your 5 a day
With Sesame Wedges, Stir-Fried Vegetables and Sesame Mayo
Crispy Japanese-Style Fried Chicken
Energy (kJ/kcal) – 3125/747
Fat (g) – 19
Sat. Fat (g) – 3
Carbohydrates (g) – 89
Sugars (g) – 5
Fiber (g) – 6
Protein (g) – 55
Cholesterol (mg) – 0
Salt (g) – 2.4
- 1 Pack of Potatoes
- 50g Panko Breadcrumbs
- 1 Tbsp Ground Ginger
- 4 Chicken Thighs
- 1 Tbsp Sriracha
- 1 Tbsp Ginger Purée
- 1 Tbsp Seasame Seeds
- 50g Cornflour
- 1 Tbsp Soy Sauce
- 2 Tbsp Mayonnaise
- 1 Punnet of Shiitake Mushrooms
- 1 Pack of Tenderstem Broccoli ®
- 50ml Water
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Large Baking Tray, Large Bowl, High-Sided Frying Pan with Lid, Baking Tray and Kitchen Roll.
Step by Step Instructions
Step 1: Bake the Wedges
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. Drizzle with oil, then season with salt and pepper.
Sprinkle over the sesame seeds, toss to coat, then spread out in a single layer 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.
Step 2: Get Prepperd
Meanwhile, 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. Pop a high sided 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.
Step 3: Fry 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, 4-5 mins each side. Transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins.
IMPORTANT: Wash your hands after handling raw meat.
Step 4: Finish the Prep
Meanwhile, in a small bowl add the mayonnaise, sriracha season with salt and pepper and mix together. Set aside.
Halve the shiitake mushrooms (quarter any larger ones).
Step 5: Stir-Fry the Vegetables
Pop your frying pan on medium high heat and add a drizzle of oil. Once hot, add the mushrooms and tenderstem broccoli and stir fry until starting to brown, 2-3 mins.
Add the ginger puree 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 is tender, 2-3 mins.
Step 6: Finish and Serve the Dish
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 and serve with the sriracha mayo on the side. Enjoy!
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