Asian-inspired Chicken Tenders
with sesame wedges, pan-fried broccoli and spicy aioli
Tender pan-fried broccoli provides colour and crunch in this Asian-inspired recipe. Crispy twice-cooked chicken tenders and sesame wedges are adorned with a spicy aioli for a dish that's a treat for the tastebuds!
Ingredients
600 grams
Potatoes
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
320 grams
Chicken Breast
1 sachet(s)
Gochujang Paste
(Contains Soya)
1 unit(s)
Broccoli
Not included in your delivery
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional)
- Pop the wedges onto a large (lined) baking tray.
- Toss with a drizzle of oil, the sesame seeds, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Slice each chicken breast into four strips. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging.
- In a bowl, beat one egg (double for 4p) and mix in the soy sauce.
- To another bowl, add breadcrumbs, salt and pepper.
- Dip the chicken first in the egg and then in the breadcrumbs. Ensure it's well coated.
TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging we use 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.
- Fry until golden, 3-4 mins. Turn every 1-2 mins. Adjust the heat if needed.
- Pop the chicken on a lined baking tray.
- Bake on the middle shelf until cooked, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Allow the oil to get hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.
- Meanwhile, pop the aioli into a small bowl.
- Mix in the gochujang a little at a time, tasting as you go. Be careful, it's spicy! Use less if you don't like spice.
- Season with salt and pepper, then set aside.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Discard the oil from the pan and wipe clean. Pop back on medium-high heat with a drizzle of oil.
- Once hot, add the broccoli and fry for 2-3 mins. Add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins.
- Share the chicken, sesame wedges and pan-fried broccoli between plates.
- Serve with the spicy aioli alongside for dipping.
