Korean Fried Chicken

Name: Korean Fried Chicken with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 olive oil; ½ tin sweetcorn; 1 bag salad leaves; 1 packet chicken breast; 1 sachet mixed sesame seeds; 1 packet cornflour; 1 tbs plain flour; 1 bag slaw mix; 1 drizzle rice wine vinegar; 1 packet sriracha; 1 packet mayonnaise; 2 clove garlic; 1 packet Korean Stir-Fry Sauce

with Charred Corn Slaw & Sriracha Mayo

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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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

Allergens:

Sesame

•Gluten

•Eggs

•Soy

•Wheat

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

½ tin

sweetcorn

1 bag

salad leaves

1 packet

chicken breast

1 sachet

mixed sesame seeds

(Contains: Sesame; )

1 packet

cornflour

1 bag

slaw mix

1 packet

sriracha

(May be present: Soy. )

1 packet

mayonnaise

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

2 clove

garlic

1 packet

Korean Stir-Fry Sauce

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

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains: Gluten; )

1 drizzle

rice wine vinegar

Nutrition Values

Energy (kJ)2518 kJ

Fat33 g

of which saturates5.4 g

Carbohydrate34.9 g

of which sugars14 g

Dietary Fibre5.9 g

Protein39.4 g

Sodium1305 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 Non-Stick Pan

Cooking Steps

Finely chop garlic. Drain sweetcorn (see ingredients). Roughly chop salad leaves. Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.

Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to 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.

Add cornflour and the plain flour to the chicken and toss to coat. Return the frying pan to medium-high heat with enough olive oil to cover the base. When the oil is hot, dust off any excess cornflour from chicken, then cook, 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. Add Korean stir-fry sauce, then return chicken to the pan and cook, stirring, until coated and heated through, 1 minute.

While the chicken is cooking, add salad leaves, slaw mix and a drizzle of rice wine vinegar and olive oil to the charred corn. Season and set aside. In a second small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.