Southeast Asian Crumbed Chicken & Sesame Wedges
with Asian Slaw & Sesame Mayo
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Dip chicken tenderloins in our Southeast Asian spice blend that packs a punch and then pop them into the pan to watch them crisp up to golden perfection. Pair your chicken with some golden sesame wedges and a colourful Asian slaw - you'll thank us later!
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
½
pear
1 packet
mayonnaise
(Contains: Eggs)
½ packet
sesame oil blend
(Contains: Sesame)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
chicken tenderloins
1 bag
slaw mix
1 sachet
Southeast Asian Spice Blend
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
½ tsp
soy sauce
(Contains: Gluten, Soy)
1 tsp
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Cut potato into wedges. • Place potato on a lined oven tray, sprinkle over mixed sesame seeds, add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear into batons. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and soy sauce. Set aside.
• 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 tenderloins into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When the oil is hot, cook crumbed chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Set aside on a plate lined with a paper towel.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a medium bowl, combine pear and slaw mix. • Add Japanese dressing just before serving and toss to coat. Season to taste.
• Divide crumbed chicken, sesame wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Southeast Asian spice blend on the chicken was a standout, delivering bold, well-seasoned crunch that the whole family enjoyed. Some found the sesame flavour across the wedges, slaw dressing, and mayo a little overpowering, so adjust to taste.
- Ease of prep: Most found this straightforward to pull together, though crumbing the chicken does take a little extra time and creates a fair few dishes to wash up.
- Suggestions: Several reviewers noted the panko breadcrumbs ran short — having a little extra on hand helps coat all the chicken evenly. If the sesame mayo feels too strong, plain mayo or a sweet chilli sauce works well as an alternative dipping sauce. Some also found the sweet potato wedges needed a few extra minutes beyond the suggested 25 to cook through properly.
- Leftovers: A few customers enjoyed leftover chicken the next day, tucked into wraps or reheated in the air fryer to bring back the crunch.
- Portions: Opinions were mixed — some found the meal generous, while others felt the chicken and sweet potato wedges were on the smaller side for two to four people.
- Cooking method: The air fryer was popular for the chicken, though several reviewers noted it can dry the chicken out or burn the sesame seeds on the wedges, so keep a close eye on cooking times.
