Recipe0
← Back to recipes

Crispy Japanese Style Fried Chicken with Sesame Wedges, Stir-Fried Vegetables and Sriracha Mayo

Inspired by some of the world's most popular street food, this tasty Crispy Japanese Style Fried Chicken is perfect for a casual sharing-style dinner.

View recipe source
Bestseller Egg(s) not included Good
Prep: 50 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 450 gr potatoes
  • 5 gr roasted white sesame seeds
  • 75 gr panko breadcrumbs
  • 12.5 ml soy sauce
  • 4 british chicken thighs
  • 80 gr sliced mushrooms
  • 150 gr tenderstem broccoli
  • 1 garlic clove
  • 15 gr sriracha sauce
  • 64 gr mayonnaise
  • 1 egg
  • 0.25 tsp salt for the breadcrumbs
  • 700 gr potatoes
  • 7 gr roasted white sesame seeds
  • 100 gr panko breadcrumbs
  • 18.75 ml soy sauce
  • 6 british chicken thighs
  • 120 gr sliced mushrooms
  • 200 gr tenderstem broccoli
  • 2 garlic cloves
  • 30 gr sriracha sauce
  • 96 gr mayonnaise
  • 1 egg
  • 0.5 tsp salt for the breadcrumbs
  • 900 gr potatoes
  • 10 gr roasted white sesame seeds
  • 150 gr panko breadcrumbs
  • 25 ml soy sauce
  • 8 british chicken thighs
  • 180 gr sliced mushrooms
  • 300 gr tenderstem broccoli
  • 2 garlic cloves
  • 30 gr sriracha sauce
  • 128 gr mayonnaise
  • 2 eggs
  • 0.5 tsp salt for the breadcrumbs

Instructions

  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.
  2. Meanwhile, 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 the 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.
  3. 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.
  4. While the chicken bakes, 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.
  5. Once the pan is 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.
    Meanwhile, in a small bowl, mix together the sriracha and mayo.
  6. When ready, share the fried chicken, sesame wedges and stir-fried vegetables between your plates.
    Drizzle over the sriracha and mayo to finish. 
    Enjoy!