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Japanese Chicken Nuggets with Potato Wedges and Sriracha Mayo Dip

Updated: Sep 1, 2021

Servings: 2 | Time: 40mins


INGREDIENTS:

4 Chicken Thighs

450g Potatoes

15g Sesame Seeds

25g Panko Breadcrumbs

50g Cornflour

1.5tsp Ground Ginger

1tsp of Roast Potato Seasoning

25ml Soy Sauce

65g Mayonnaise

15g Sriracha Sauce

50g Shiitake Mushrooms

150g Tenderstem Broccoli

1 Garlic Clove

50ml Water



INSTRUCTIONS:


Preheat oven to 200C | 400F | Gas Mark 6

Chop the potatoes (leave skin on) into 2cm chunks. Pop them onto a foiled oven tray, drizzle some olive oil, sprinkle the roast potato seasoning, sesame seeds, salt and pepper then toss the potatoes coating it all in the seasoning. Layer them onto the baking tray evenly and cook in the oven for 25-30mins until crispy and golden turning halfway.

Meanwhile cut the chicken thighs into nugget size peices and set aside.

Into a bowl, mix the breadcrumbs together with a seasoning of salt and pepper.

In another bowl add the cornflour, ground ginger, soy sauce, 50ml of water and whisk with a fork to make a batter. Season with salt and pepper.

Take a piece of chicken and using one hand dip and coat it in the batter then shake off any excess and place it into the bowl of bread crumbs.

Using the other hand (without getting batter on your hand!) completely coat the chicken in breadcrumbs then take it out of the bowl and place it onto a plate. Do this for all the chicken peices.

Using a deep skillet/frying pan add enough cooking oil to completely coat the bottom of the pan and turn the heat to a high flame. When the oil is hot enough, carefully lay the chicken peices into the hot oil and fry for 4-5mins until golden brown on each side. Then transfer to a plate layered with some paper kitchen towels or old newspaper to help drain the excess oil.

Next, in a small bowl mix the mayonnaise and sriracha sauce, season with salt and pepper.

For the vegetables, halve the mushrooms and grate the garlic clove. Then into a large frying pan, drizzle some oil. Once hot, add the mushrooms, and broccoli. Stir fry for 2-4 mins until the vegetables begin to brown before mixing in the garlic. Add a splash of water, cover with a lid or some foil and leave to simmer for 3-5mins till the broccoli is tenderised. Season with salt and pepper.

Enjoy!


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I would appreciate it if you could like and leave any comments you have in mind.


Enjoy your meal and Thank you for visiting. Come again soon!


- Tanya





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