Korean Glazed Chicken & Gochujang Mayo
with Charred Corn Slaw
- Wheat
- Gluten
- Sesame
- Soy
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
Our eyes are wide open with anticipation for richly sauced chicken, it’s simply irresistible. In a bowl of charred corn slaw with ponzu sauce, 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!
Ingredients
1 tin
Sweetcorn
1 packet
Cornflour
320 g
Chicken Breast
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1
Pear
1 packet
Shredded Cabbage Mix
1
Cucumber
1
Spring Onion
1 sachet
gochujang
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Thinly slice pear, cucumber and spring onion. Drain sweetcorn. • Using paper towel, pat chicken breast dry and cut into 2cm chunks. • In a medium bowl, combine chicken and cornflour. 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.
• Return the frying pan to high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Korean stir-fry sauce and cook, stirring, until coated and heated through, 1 minute. TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, add shredded cabbage mix to the charred corn, along with pear, cucumber and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside. • In a small bowl, combine gochujang, mayonnaise and a dash of water. Season to taste.
• Divide charred corn slaw between bowls. Top with Korean glazed chicken. • Dollop with gochujang mayo and garnish with spring onion. Enjoy!
