[BYOP] Share-Style Sticky Korean Fried Chicken

Name: [BYOP] Share-Style Sticky Korean Fried Chicken with Garlic Rice, Pickled Radish & Slaw
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 sachet Sesame Seeds; 1 packet Jasmine rice; 320 g Chicken Breast; Korean Stir-Fry Sauce; 1 Spring Onion; 2 Garlic; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 1 packet Cornflour; 2 Radish

with Garlic Rice, Pickled Radish & Slaw

Get up to $175 off

Brace yourself for a flavour explosion! This sticky Korean fried chicken brings the sweet, savoury, crispy vibes, served up with garlicky rice, crunchy slaw, tangy pickled radish, and a swoosh of creamy garlic aioli. It’s a choose-your-own-adventure kind of meal, so pile your plate high with all your favourites!

Tags:

Family

Allergens:

Sesamzaad

•Gluten

•Soja

•Hvede

•Egg

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Sesame Seeds

1 packet

Jasmine rice

320 g

Chicken Breast

Korean Stir-Fry Sauce

Spring Onion

Garlic

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

1 packet

Cornflour

Radish

Nutrition Values

Calories530 kcal

Energy (kJ)2220 kJ

Fat16.1 g

of which saturates2.2 g

Carbohydrate51.9 g

of which sugars16.1 g

Dietary Fibre3 g

Protein43 g

Sodium1550 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.

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice radish. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.

TIP: Slicing the radish very thinly helps it pickle faster!

• Thinly slice spring onion. • Using paper towel, pat chicken breast dry and cut into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.

• Add cornflour and the plain flour to the chicken mixture and toss to coat. In a large frying pan over high heat, heat enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add Korean stir-fry sauce to the pan, tossing, until well coated.

• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.

• Drain pickled radish. • Bring everything to the table. • Build your own plate with garlic rice, sticky Korean fried chicken, pickled radish rounds, cabbage slaw, garlic aioli, sesame seeds and spring onion. • If you've selected an add-on bundle, serve with chilli stir-fry Asian greens. Enjoy!