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Asian Recipes
Honey-Soy Glazed Chicken & Sesame Fries

Honey-Soy Glazed Chicken & Sesame Fries

With Japanese Cucumber Salad

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3.5 / 4 Ratingout of 2512 ratings
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When honey, soy sauce and a hot pan collide - you get these deliciously caramelised chicken thighs. Served with a refreshing cucumber and coriander salad and sesame potato fries, perfect for soaking up any extra sauce!

Tags:Low Calorie
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 sachet

mixed sesame seeds


½ unit


2 clove


1 unit


1 bag


1 packet

chicken thighs

1 bag

mixed salad leaves

1 tub

Japanese Dressing

(ContainsSesame, Gluten, Soya)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

1 sachet

crispy shallots


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soya)

1 tbs


2 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2230 kJ
Fat22.1 g
of which saturates4.7 g
Carbohydrate38.9 g
of which sugars12.9 g
Protein41.4 g
Sodium1290 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the sesame fries
Cook the sesame fries

Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 0.5cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat then bake for 20-25 minutes, or until tender. Sprinkle with the mixed sesame seeds and bake for a further 5 minutes, or until golden. TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time.

Flavour the beef
Flavour the beef

While the potatoes are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the marinade and toss to coat.

Get prepped
Get prepped

Thinly slice the cucumber. Finely chop the coriander. Slice the lime (see ingredients list) into wedges.

Cook the chicken
Cook the chicken

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Using tongs, pick up the chicken thigh and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, for 10-14 minutes, or until browned and cooked through. In the final 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour!

Make the salad
Make the salad

In a medium bowl, combine the mixed salad leaves, cucumber and 1/2 the coriander. Just before serving, add the Japanese dressing and toss to coat.

Serve up
Serve up

Thinly slice the chicken. Divide the honey-soy glazed chicken between plates, spoon over any remaining glaze from the pan and garnish with the remaining coriander. Serve with the sesame fries, cucumber salad, lime wedges and garlic aioli on the side. Garnish with the crispy shallots. TIP: For the low-calorie option, serve without the garlic aioli or the crispy shallots.