Crispy Crumbed Chicken and Sesame Wedges
with garlicky green beans and mayo
A tangy umami mayo made with soy sauce and red wine vinegar 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.
Ingredients
600 grams
Potatoes
150 grams
Green Beans
320 grams
Chicken Breast
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
½ sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 unit(s)
Garlic
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 pack(s)
Breadcrumbs
(Contains Wheat)
Not included in your delivery
to taste
Sugar
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Instructions
- 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.
- Place chicken between two pieces of cling film.
- Bash with the bottom of a pan until 1-2 cm thick.
- Beat one egg (double for 4p) in a bowl.
- Add the breadcrumbs to another bowl. Season with salt and pepper.
- Dip chicken in egg, then breadcrumbs. Ensure it's well coated. IMPORTANT: Wash hands and equipment after handling raw chicken.
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, combine the mayo, vinegar and soy sauce in a small bowl.
- Add 1 tbsp sugar (double for 4p) and mix together with a fork 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 mayo alongside for dipping.
