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:
Kid Friendly
•Over 30g protein
Allergens:
Sesame
•Egg
•Gluten
•Soy
•Wheat

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 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1

apple

1 packet

mayonnaise

(Contains Egg;)

½ packet

sesame oil blend

(Contains Sesame;)

1 sachet

Southeast Asian Spice Blend

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken tenderloins

1 bag

slaw mix

1 packet

japanese-style 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 Egg;)

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Nutritional Values

Energy (kJ)2958 kJ
Fat28.8 g
of which saturates3.7 g
Carbohydrate56.5 g
of which sugars15.6 g
Protein51.7 g
Sodium1080 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• 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.

2
2

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

Little cooks: Take charge by combining the sauces!

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 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.

4
4

• 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. • Set aside on a paper towel-lined plate.

5
5

• Meanwhile, in a medium bowl, combine pear 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!

6
6

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