Spiced Double Crumbed Chicken & Sesame Wedges
with Japanese Slaw & Soy Mayo
This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Dip chicken in our Southeast Asian spice blend that packs a punch and crisp it up to golden perfection. Pair your chicken with some golden sesame wedges and a colourful Asian slaw - you'll thank us later!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
660 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 sachet
Southeast Asian Spice Blend
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
2
Potato
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Slaw Mix
1 packet
Coriander
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray, add a drizzle of olive oil and a pinch of salt and pepper. Sprinkle mixed sesame seeds over the wedges. • Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and the soy sauce. Set aside. • Place your hand flat on top of chicken and slice through horizontally to make two think steaks. • Little cooks: Take charge by combining the sauces!
• In a shallow bowl, combine Southeast Asian spice blend, the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, in batches, until golden and cooked through, 12-15 minutes. TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook crumbed chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a medium bowl, combine mixed salad leaves and slaw mix. • Add Japanese-style dressing just before serving and toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw!
• Slice chicken into strips. • Divide Southeast Asian crumbed chicken, sesame potato wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!
