HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Sichuan Chicken
Crumbed Sichuan Chicken

Crumbed Sichuan Chicken

with Crunchy Slaw & Fries

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Who doesn’t love a good crumbed chicken? This version is crumbed in our mild Sichuan garlic paste, giving it loads of flavour. Paired with crunchy slaw and fries, we bet this will be a real hit around the table tonight.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 packet



1 bag

slaw mix

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

1 packet

chicken breast

1 tub

Sichuan garlic paste

(ContainsSesame, Soy, Gluten, Fish)

1 packet

panko breadcrumbs


Not included in your delivery

olive oil

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1.5 tbs

plain flour


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3872 kJ
Fat44.3 g
of which saturates6.3 g
Carbohydrate78.7 g
of which sugars24.8 g
Dietary Fibre0 g
Protein46.7 g
Cholesterol0 mg
Sodium1530 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.

TIP: Cut the potato to size so it cooks in time.


While the fries are baking, thinly slice the pear. Slice the lime (see ingredients) into wedges. In a small bowl, combine the mayonnaise and a squeeze of lime juice.


In a large bowl, combine the Japanese dressing, a good squeeze of lime juice and the brown sugar until dissolved. Add the slaw mix and pear and toss to coat. Season to taste and top with the crushed peanuts.


Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, add the Sichuan garlic paste. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the Sichuan paste, and finally in the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium heat with enough olive oil to coat the base. Cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan. TIP: The chicken may char slightly in the pan, but this just adds to the flavour!


Divide the crumbed Sichuan chicken, crunchy slaw and fries between plates. Serve with the lime mayo and remaining lime wedges.