This is a nice “end of the working week” meal. It doesn’t take much time or thankfully effort !! The Panko breadcrumbs give it a proper crispy finish. It’s simple, tasty and makes a nice change from a boring tea in front of the rugby on a Friday night !!
Ingredients you need are:
3 large white potatoes.
Smoked Paprika
Sesame Seeds
50g Panko breadcrumbs
50g Cornflour.
Ground Ginger.
Light Soy.
3 boneless chicken thighs per person.
Mayonnaise.
Sriacha sauce
Shitake mushrooms (button mushroom work but Shitake for a touch of exotic).
Garlic and fresh ginger peeled and mashed into a paste.
Method required:
Preheat your oven to 200/400 Gas mark 6
Slice your potato in half length-wise. Then slice each half in half making four. Repeat this until you get 16 slices of potato. Add the slices into a large mixing bowl and add a splash of oil. I use olive oil but vegetable or even rapeseed is great. Now we add the salt, pepper, smoked paprika and sesame seeds. Using a spoon, stir the wedges in the oil and seasoning to ensure that each and everyone is coated.
Once we are happy that every wedge is covered we then empty them onto a non-stick sheet pan. Place into the oven and leave for 25 minutes. I check after 15 and turn them to ensure even cooking and colouring.
Smash the garlic and ginger in a pestle and mortar. Add some oil and sea salt to create a paste.
In a bowl add the cornflour, 50ml cold water and the ground ginger. Mix together until you get a smooth paste. An alternative to ginger is a teaspoon of Chinese 5 spice powder.
In another bowl put 3 tablespoons of plain flour. Season with salt, white pepper.
In a third bowl put the Panko breadcrumbs.
Cut the mushrooms in half.
Cut the chicken into 1cm thin slices and place them into the seasoned flour. Using your hand, mix the chicken around and ensure all the pieces have an even coating.
Heat a high sided pan. Add some oil and ensure the oil is approx 3 inches deep.
When the oil is hot enough we take half the seasoned chicken pieces and place in the cornflour mixture. Using a fork or chopsticks, ensure all the pieces are coated. Then lift them one at a time into the Panko crumbs. Ensure they have an even coating. Once coated then lower into the hot oil Repeat this until all the first batch are in the oil. Stir the chicken in the oil to remove the risk of sticking.
The chicken should only take 5-7 minutes to cook. Once we are happy with the colour and that the chicken is cooked we remove it and leave it to drain on kitchen paper.
Repeat the process with the second batch.
Whilst the second batch cooks, take the mushrooms and add to a little veg oil in a pan and quickly stir fry them with the ginger/garlic paste. After 2-3 minutes add a splash of soy. They are more of a garnish than a main ingredient.
Take the wedges from the oven and divide on to the plates.
Take the drained chicken pieces and add them to the plate with the wedges.
Remove the cooked mushrooms and place them with the wedges. Ensure the garlic and ginger paste also gets divided.
I had mine with tender stem broccoli which I cooked with the mushrooms. Emma would rather eat broken glass than broccoli so I divide the wedges 2/3 to Emma, 1/3 to me. I also give her the lion’s share of the mushrooms.
The crisp chicken and the potato wedges are perfect together.
Have this with either a nice cold glass of white wine or if your watching the rugby its a cold beer, it’s the law so don’t argue.
Enjoy KH.