Korean cuisine isn’t shy about using big, bold, and outrageous flavours. Tonight's dish is no exception. It takes a cue from the Asian nation’s famed version of fried chicken, using a sweet, spicy, and savoury sauce to give them major personality. To complete the vibrant array on this plate, we’re adding a crisp slaw salad and a drizzle of creamy mayo.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
baby spinach leaves
mixed sesame seeds(ContainsSesame)
cornflour(May be presentMilk, Gluten, Peanuts, Soy, Sesame, Tree Nuts)
Korean stir-fry sauce(ContainsSesame, Gluten, SoyMay be presentMilk, Tree Nuts, Egg, Fish)
sriracha(May be presentMilk, Gluten, Soy, Sesame, Tree Nuts, Egg, Fish)
rice wine vinegar
Finely chop the garlic. Drain the sweetcorn (see ingredients). Roughly chop the baby spinach leaves. In a medium bowl, combine the diced chicken, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.
Heat a large frying pan over a medium-high heat. Toast the mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a high heat. Cook the sweetcorn 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.
Add the cornflour and plain flour to the chicken and toss to coat. Return the frying pan to a medium-high heat with enough olive oil to cover the base. When the oil is hot, dust off any excess cornflour from the chicken, then cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Transfer to a plate lined with paper towel.
Wipe out the frying pan, then return to a medium heat. Add the Korean stir-fry sauce, then return the chicken and cook, tossing, until coated, 1 minute.
While the chicken is cooking, add the baby spinach, slaw mix and a drizzle of rice wine vinegar and olive oil to the charred corn. Season and set aside. In a small bowl, combine the sriracha, mayonnaise and a dash of water. Season to taste.
Divide the charred corn slaw and Korean fried chicken between bowls. Sprinkle over the toasted sesame seeds. Drizzle with the sriracha mayo to serve.