Sticky Glazed Chicken Sammies
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Sticky Glazed Chicken Sammies

Sticky Glazed Chicken Sammies

with Roasted Potato Rounds and Sesame Aioli

The ubiquitous flavours of Chinese take-out is embodied in this chicken sandwich! Juicy chicken thighs are slathered with a sweet and tangy sauce, then get a sesame aioli for another layer of complexity. There's also extra aioli for those potato coins!

Family Friendly
Quick Prep
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

4 unit(s)

Chicken Thighs

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

All-Purpose Flour

(Contains Wheat)

28 g

Baby Spinach

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk)

350 g

Yellow Potato

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1070 kcal
Fat57 g
Saturated Fat14 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber5 g
Protein39 g
Cholesterol185 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Roast potato rounds

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.

Cook chicken

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper, then sprinkle flour over chicken. Flip to coat evenly. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown and cooked through, 5-6 min per side.**

Make sesame aioli and sticky sauce

Meanwhile, add mayo, half the sesame oil and 1/2 tsp (1 tsp) garlic puree to a small bowl. Season with salt and pepper, to taste, then stir to combine. Combine soy sauce, hoisin sauce, remaining sesame oil and remaining garlic puree in another small bowl.

Toast buns

Halve buns. Spread 2 tbsp (4 tbsp) softened butter onto cut sides of buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

Sauce chicken

When chicken is cooked through, drizzle sticky sauce into the pan. Glaze, flipping occasionally, until sauce thickens slightly and coats chicken, 30 sec-1 min. Remove pan from heat.

Finish and serve

Spread some sesame aioli on top buns.Arrange chicken on bottom buns, then drizzle any sauce from the pan over chicken, if desired. Finish with spinach, then close with top buns. Divide sammies and potato rounds between plates. Serve remaining sesame aioli alongside for dipping.