Tuxedo Chicken 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 tenders • 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
1 unit(s)
VH Sweet and Sour Sauce
1 unit(s)
Egg
(Contains: Egg)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
7 g
Black Sesame Seeds
(Contains: Sesame)
9 g
Sesame Seeds
(Contains: Sesame)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Gluten, Crustaceans, Soy, Egg, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tsp
Sriracha
(May contain traces of: Wheat, Gluten, Crustaceans, Soy, Egg, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
300 g
Yellow Potato
2 unit(s)
Carrot
1 tsp
Garlic Salt
(May contain traces of: Wheat, Soy, Sesame, Milk, Tree nuts, Sulphites, Mustard, Triticale, Peanuts)
Not included in your delivery
3 tbsp
All-Purpose Flour*
(Contains: Gluten)
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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 tenders dry with paper towels. 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 chicken tender at a time, press both sides into the egg mixture, then into sesame-panko to coat completely.
- Transfer chicken to the prepared baking sheet.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp oil, then chicken tenders. (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 tenders are golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, peel, then cut carrot into 1/2-inch matchsticks.
- Add mayo, sriracha and 2 tbsp (4 tbsp) VH Sweet and Sour Sauce to a small bowl. Season with pepper, then stir to combine.
- Divide chicken, potato coins and carrot sticks between plates.
- Drizzle some VH Sweet and Sour Sauce over chicken tenders.
- Serve VH sweet-sour mayo dip alongside.
