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 baby spinach leaves; 1 bag chicken breast; 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

Get up to $175 off

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 40g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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

•Under 40g carbs

•High Protein

Allergens:

Gluten

•Eggs

•Sesame

•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

baby spinach leaves

1 bag

chicken breast

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: Gluten, Sesame, 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)2366 kJ

Fat29.7 g

of which saturates4.8 g

Carbohydrate34 g

of which sugars14 g

Dietary Fibre4.5 g

Protein38.1 g

Sodium1291 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 baby spinach 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. 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 oil is hot, dust off any excess flour 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 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.

• To the charred corn, add baby spinach, slaw mix and a drizzle of rice 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.