Honey-Soy Glazed Chicken & Sesame Fries
with Crispy Shallots
When honey, soy sauce and a hot pan collide you get these deliciously caramelised chicken thighs. Serve them with a refreshing Japanese-style salad and crispy sesame fries – just the thing for soaking up any extra sauce!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 unit
potato
4 clove
garlic
1 packet
chicken thigh
1 bag
salad leaves
2 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
garlic aioli
(Contains Egg, Soy; )
2 packet
Crispy Shallots
2 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
2 unit
tomato
1 unit
lemon
Not included in your delivery
olive oil
⅓ cup
soy sauce
(Contains Gluten, Soy; )
2 tbs
honey
1 tbs
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 0.5cm-thick fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. Remove the tray from the oven and sprinkle over the black sesame seeds. Bake until golden, a further 5 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the bowl and toss to coat.
Roughly chop the tomato. Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly.
TIP: The marinade will darken and caramelise, this adds to the flavour!
In a medium bowl, combine the mixed salad leaves and tomato. Just before serving, add the Japanese dressing and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp!
Thickly slice the chicken. Divide the honey-soy glazed chicken between plates, spooning over any remaining glaze from the pan. Serve with the sesame fries, Japanese-style salad, lemon wedges and garlic aioli. Sprinkle with the crispy shallots.