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!
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 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. )
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
Instructions
• 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, drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.
• 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!
• 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 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 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 paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• 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!
• Divide Southeast Asian crumbed chicken, sesame wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!