Tuxedo Chicken Breast and VH Sweet-Sour Mayo Dip
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Tuxedo Chicken Breast and VH Sweet-Sour Mayo Dip

Tuxedo Chicken Breast and VH Sweet-Sour Mayo Dip

with Potato Coins and Carrots

Sesame-crusted chicken fingers, perfectly crunchy and paired with a sweet and spicy VH Mayo dip. Complemented by crisp carrot sticks and golden roasted potato coins, this meal offers a delightful mix of flavours and textures. Perfect for any occasion, it's a fun and satisfying feast!

Ingredients: Sweet and sour sauce (water, sugars (sugar, pineapple juice concentrate), vinegar, modified corn starch, tomato paste, salt,seasoning, dehydrated red bell pepper, natural flavour, spices, sodium benzoate) • Carrots • Chicken breast • Yellow potato • Grade A egg • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Sesame seeds • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Family Friendly
Allergens:
Egg
Wheat
Sesame
Mustard
Gluten

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

VH Sweet and Sour Sauce

1 unit(s)

Egg

(Contains Egg)

⅔ cup

Panko Breadcrumbs

(Contains Wheat May contain Wheat, Gluten)

7 g

Black Sesame Seeds

(Contains Sesame)

9 g

Sesame Seeds

(Contains Sesame)

2 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

2 tsp

Sriracha

(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)

300 g

Yellow Potato

2 unit(s)

Carrot

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

3 tbsp

All-Purpose Flour*

(Contains Gluten)

3 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories1190 kcal
Fat45 g
Saturated Fat7 g
Carbohydrate130 g
Sugar69 g
Dietary Fiber9 g
Protein54 g
Cholesterol235 mg
Sodium1360 mg
Trans Fat0.1 g
Potassium1950 mg
Calcium125 mg
Iron5.5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Whisk
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Small Bowl

Cooking Steps

Roast potato coins
1
  • 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 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Coat chicken
2
  • Line another baking sheet with parchment paper. 
  • Combine panko and sesame seeds in a shallow dish.
  • Whisk together egg and 2 tbsp (4 tbsp) VH Sweet and Sour Sauce in a medium bowl. 
  • Pat chicken breast dry with paper towels. Cut into 1-inch strips. Season with remaining garlic salt and pepper.
  • Add chicken and 3 tbsp (6 tbsp) flour to a large bowl. Toss to coat. 
  • Working with one piece of chicken at a time, press both sides into the egg mixture, then into sesame-panko to coat completely. 
  • Transfer chicken to the prepared baking sheet. 
Pan-fry chicken
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp oil, then chicken. (NOTE: For 4 ppl, pan-fry chicken in batches, using 2 tbsp oil per batch. Carefully wipe the pan clean between batches.)
  • Pan-fry, flipping halfway through, until chicken is golden-brown and cooked through, 3-4 min per side.**
Prep carrots
4
  • Meanwhile, peel, then cut carrot into 1/2-inch matchsticks.
Make VH mayo dip
5
  • Add mayo, sriracha and 2 tbsp (4 tbsp) VH Sweet and Sour Sauce to a small bowl. Season with pepper, then stir to combine. 
Finish and serve
6
  • Divide chicken, potato coins and carrot sticks between plates. 
  • Drizzle some VH Sweet and Sour Sauce over chicken. 
  • Serve VH sweet-sour mayo dip alongside. 
Modularity Step (under step 2)
7

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prep and cook them in the same way the recipe instructs you to prep and cook the chicken breast tenders.