HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Glazed Chicken & Sesame Fries
Honey-Soy Glazed Chicken & Sesame Fries

Honey-Soy Glazed Chicken & Sesame Fries

with Crispy Shallots

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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!


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

Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


4 clove


1 packet

chicken thigh

1 bag

mixed salad leaves

2 packet

Japanese dressing

(ContainsSoy, Sesame)

1 packet

garlic aioli


2 packet

crispy shallots

2 sachet

black sesame seeds

(ContainsSesameMay be presentMilk, Soy, Gluten, Peanuts, Tree Nuts)

2 unit


1 unit


Not included in your delivery

olive oil

⅓ cup

soy sauce

(ContainsGluten, Soy)

2 tbs


1 tbs

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2200 kJ
Fat26.4 g
of which saturates4.3 g
Carbohydrate28.1 g
of which sugars22 g
Dietary Fibre0 g
Protein40 g
Cholesterol0 mg
Sodium1360 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Large Non-Stick Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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.