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!
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.
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½
pear
1 packet
mayonnaise
(Contains Egg;)
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 Egg;)
Nutritional Values
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!