No matter how grand the meal, sometimes a simple yet flavorful appetizer is just what you need. This honey mustard potato and chicken pan-fry is sure to hit the spot.
This honey mustard potato and chicken pan-fry is simple to make, with a mustard sauce that has a Western appearance but a touch of Japanese influence in its preparation. The honey mustard flavour combines sweetness and spiciness, while the potatoes become slightly crispy on the outside after frying. Paired with tender chicken thighs, it's incredibly flavourful and perfect with rice! If you’re not having rice, it makes an excellent appetizer to pair with drinks. For an extra touch, squeeze a bit of lemon juice over the dish—it adds a fresh and appetizing zing, making it ideal for the transitional weather of spring.
Ingredients (serve 2-3)
Basic Ingredients
Chicken Thigh | 3 pcs |
|---|---|
New Potato | 4 pcs |
Salt | ½ tsp |
Dijon Mustard with Seeds | 2 tsp |
Ground Black Pepper | 1 tsp |
Honey | 1 tbsp |
White Wine | 80ml |
Chicken Marinade
Sesame Oil | 1 tbsp |
|---|---|
Dijon Mustard with Seeds | 1 tsp |
Salt | 1 tsp |
Ground White Pepper | ½ tsp |
Cornstarch | ½ tsp |
Steps
1.
Cut the chicken breasts into bite-sized pieces and marinate them with the “chicken marinade” for 30 minutes.
2.
Cut the new potatoes into wedges.
3.
Boil a pot of water, add the potato wedges, and cook for 6 minutes. Then, drain and set aside.
4.
Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the potato wedges and fry until golden brown, seasoning with a little salt. Once done, remove and set aside.
5.
In the same skillet, add 1 tablespoon of oil. Add the chicken pieces and cook until both sides are golden brown. After the chicken is golden, return the potato wedges to the pan and stir briefly.
6.
Add white wine, mustard seed sauce, honey, and black pepper, and stir until the sauce thickens and coats the ingredients. Serve immediately.
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