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Southeast Asian Crumbed Chicken & Sesame Wedges
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Southeast Asian Crumbed Chicken & Sesame Wedges

Southeast Asian Crumbed Chicken & Sesame Wedges

with Asian Slaw & Sesame Mayo

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!

Tags:
Climate Superstar
Kid Friendly
Allergens:
Sesamzaad
Egg
Gluten
Soja
Wheat

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

mixed sesame seeds

½

pear

1 packet

mayonnaise

½ packet

sesame oil blend

1 packet

panko breadcrumbs

1 packet

chicken tenderloins

1 bag

slaw mix

1 sachet

Southeast Asian Spice Blend

1 packet

Japanese dressing

Not included in your delivery

olive oil

½ tsp

soy sauce

1 tsp

plain flour

1

egg

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Nutritional Values

Energy (kJ)3037 kJ
Fat28.9 g
of which saturates3.6 g
Carbohydrate58.9 g
of which sugars14.9 g
Protein51.7 g
Sodium1022 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, thinly slice pear into batons. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and soy sauce. Set aside.

3
3

• 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.

4
4

• 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.

5
5

• Meanwhile, in a medium bowl, combine pear and slaw mix. • Add Japanese dressing just before serving and toss to coat. Season to taste.

6
6

• Divide crumbed chicken, sesame wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!

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