Korean-Style Crispy Chicken
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Korean-Style Crispy Chicken

Korean-Style Crispy Chicken

with Charred Corn Slaw & Sriracha Mayo

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Allergens:
Gluten
Egg
Sesame
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 tin

sweetcorn

1 stalk

celery

1 packet

chicken thigh

1 packet

cornflour

(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

1 bag

Slaw Mix

1 packet

sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

mayonnaise

(Contains Egg; )

1 packet

Korean Stir-Fry Sauce

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

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1 drizzle

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)2405 kJ
Fat37.4 g
of which saturates7.3 g
Carbohydrate38.4 g
of which sugars14.6 g
Dietary Fibre4.9 g
Protein33.4 g
Sodium1410 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

Instructions

1
1

• Finely chop garlic. Thinly slice celery. Drain the sweetcorn. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.

2
2

• 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.

3
3

• Add cornflour and the plain flour to the bowl of 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 and cook, turning occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

4
4

• 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.

5
5

• Meanwhile, add slaw mix to the charred corn, along with celery and a drizzle of 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.

6
6

• Divide charred corn slaw between bowls. • Top with Korean-style crispy chicken. • Drizzle with sriracha mayo to serve. Enjoy!