Double Korean-Style Crispy Chicken

Name: Double Korean-Style Crispy Chicken with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 carrot; 1 pear; 1 tin sweetcorn; 2 packet chicken breast; ½ tbs sesame oil; 1 packet cornflour; 1 tbs plain flour; 1 packet Korean Stir-Fry Sauce; 1 bag Shredded Cabbage Mix; 1 packet ponzu sauce; drizzle white wine vinegar; 1 packet sriracha; 1 packet mayonnaise

with Charred Corn Slaw & Sriracha Mayo

Get up to $175 off

Our eyes are wide open with anticipation for crispy and richly sauced chicken, it’s simply irresistible. In a bowl of charred corn slaw with ponzu sauce that will make your jaw drop and don’t get us started on the sriracha mayo. In fact, let’s dive right in and enjoy!

Allergens:

Sesame

•Gluten

•Soy

•Wheat

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

pear

1 tin

sweetcorn

2 packet

chicken breast

1 packet

cornflour

1 packet

Korean Stir-Fry Sauce

(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond. )

1 bag

Shredded Cabbage Mix

1 packet

ponzu sauce

(Contains: Soy; May be present: Eggs, Fish, Milk, Almond, Gluten, Sesame, Sulphites, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

1 packet

sriracha

(May be present: Soy. )

1 packet

mayonnaise

(Contains: Eggs; May be present: Almond, Sesame, Cashew, Soy, Fish, Wheat. )

Not included in your delivery

olive oil

½ tbs

sesame oil

(Contains: Sesame; )

1 tbs

plain flour

(Contains: Gluten; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3394 kJ

Fat34.6 g

of which saturates6.7 g

Carbohydrate51.6 g

of which sugars25.3 g

Protein72.2 g

Sodium1768 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

•Large Frying Pan

Cooking Steps

• Grate the carrot. Thinly slice pear. Drain the sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the sesame oil and a generous pinch of salt and pepper. Add chicken and toss to coat. Set aside.

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• To the bowl with the chicken, add cornflour and the plain flour and toss to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken and cook in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. Transfer to a paper towel-lined plate.

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Add Korean stir-fry sauce, then return chicken to the pan and cook, stirring, until coated and heated through, 1 minute.

• Meanwhile, to the bowl of charred corn, add pear, carrot, shredded cabbage mix, ponzu sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.