Asian-inspired Chicken Tenders
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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!

Tags:
Protein Rich
Allergens:
Wheat
Soya
Egg
Mustard
Sesame
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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, Wheat)

1 unit(s)

Broccoli

Not included in your delivery

unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3114 kJ
Energy (kcal)744 kcal
Fat25.7 g
of which saturates3.5 g
Carbohydrate82.9 g
of which sugars7.2 g
Dietary Fiber0 g
Protein51.1 g
Cholesterol0 mg
Salt2.94 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pan with Lid

Instructions

Roast the Wedges
1
  • 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.

Coat the Chicken
2
  • 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.

Cook the Chicken
3
  • 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.

Make the Spicy Aioli
4
  • 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.
Fry the Broccoli
5
  • 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.
6
  • Share the chicken, sesame wedges and pan-fried broccoli between plates.
  • Serve with the spicy aioli alongside for dipping.