Crispy Crumbed Chicken and Sesame Wedges
with garlicky green beans and umami aioli
A tangy umami aioli made with miso is the perfect thing for dipping Asian-inspired sesame wedges and golden crumbed chicken in. Garlicky green beans add a dose of health and an added taste and texture to this healthy and hearty dish.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
150 grams
Green Beans
320 grams
Irish Chicken Breast
1 sachet(s)
Sesame Seeds
(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Miso Paste
(Contains: Soya)
Not included in your delivery
to taste
Sugar
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop them onto a large (lined) baking tray.
- Drizzle with oil then season with salt and pepper. Sprinkle over half the sesame seeds (double for 4p). Toss to coat.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Cut the chicken horizontally from thick end to thin point until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Open it up like a book.
- Beat one egg (double for 4p) in a bowl.
- In another bowl, season the breadcrumbs with salt and pepper.
- Dip chicken in egg, then breadcrumbs.
TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, lay the chicken into the pan and reduce the heat to medium-high.
- Fry until golden brown and cooked through, 8-10 mins total.
- Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once done, transfer to a clean plate lined with kitchen paper.
TIP: Heat the oil for 2-3 mins before adding the chicken.
- While the chicken cooks, add the miso paste and aioli to a small bowl.
- Mix together until well combined.
- Trim the green beans.
- Peel and grate the garlic (or use a garlic press).
- Discard excess oil from pan and return to medium-high heat.
- Once hot, fry the green beans until starting to char, 2-3 mins. Stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
- When everything is ready, serve the chicken on plates with the sesame wedges and garlicky green beans.
- Serve the aioli alongside for dipping.
