Korean Fried Chicken
with Charred Corn Slaw & Sriracha Mayonnaise
- Sesame
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Soy
- Fish
- Wheat
- Traces of Cashew
- Sesame
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.*
Ingredients
2 clove
garlic
½ tin
sweetcorn
1 bag
baby spinach leaves
1 packet
Diced Chicken
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
cornflour
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
1 bag
Slaw Mix
1 packet
sriracha
(May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs; May be present: Almond, Soy, Fish, Wheat, Cashew, Sesame)
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
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.
