Sticky Korean Fried Chicken & Cheesy Corn

Name: Sticky Korean Fried Chicken & Cheesy Corn with Peanut Rice & Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 1 olive oil; 1.25 cup water; 1 packet jasmine rice; 1 packet Crushed Peanuts; 1 bunch spring onion; 1 cucumber; 1 tin sweetcorn; 1 packet chicken breast; 1 packet ginger paste; 1 drizzle rice wine vinegar; 1 packet mayonnaise; 1 packet cornflour; 2 tbs plain flour; 1 bag Mixed Salad Leaves; 1 packet Crispy Shallots; 1 packet garlic aioli; 2 clove garlic; 1 packet Shredded Cheddar Cheese; 1 packet Korean Stir-Fry Sauce; 1 tomato

with Peanut Rice & Cucumber Salad

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Korean cuisine isn’t shy about using big, bold, and outrageous flavours. This sticky chicken is no exception. They take a cue from the Asian nation’s famed version of fried chicken and are teamed with cheesy corn over nutty rice and a crispy radish salad for an absolutely vibrant feast.

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!

Allergens:

Peanuts

•Eggs

•Gluten

•Soy

•Milk

•Sesame

•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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 bunch

spring onion

cucumber

1 tin

sweetcorn

1 packet

chicken breast

1 packet

ginger paste

1 packet

mayonnaise

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

1 packet

cornflour

1 bag

Mixed Salad Leaves

1 packet

Crispy Shallots

1 packet

garlic aioli

(Contains: Eggs, Soy; )

2 clove

garlic

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Korean Stir-Fry Sauce

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

tomato

Not included in your delivery

olive oil

1.25 cup

water

1 drizzle

rice wine vinegar

2 tbs

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)4828 kJ

Fat54.3 g

of which saturates13 g

Carbohydrate110.5 g

of which sugars16.7 g

Protein53.4 g

Sodium1628 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

•Medium Pan

•Lid

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, add the water and bring to the boil over high heat. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, stir through crushed peanuts. Season to taste. Cover to keep warm and set aside.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, preheat the grill to high. • Finely chop garlic. Thinly slice spring onion and cucumber. Roughly chop tomato. Drain the sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic, ginger paste, a generous pinch of salt and a drizzle of rice wine vinegar. Set aside.

• In a baking dish, combine sweetcorn, mayonnaise, 1/2 the spring onion, and a pinch of sugar. • Season with salt and pepper, then sprinkle over shredded Cheddar cheese. Grill until the cheese has melted, 7-8 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • To the bowl with the chicken, add cornflour and the plain flour and toss to coat. • When oil is hot, dust off any excess flour, then cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Just before serving, toss chicken with Korean stir-fry sauce.

• While the chicken is cooking, add cucumber, tomato, mixed salad leaves and a drizzle of rice wine vinegar and olive oil to a large bowl. Season to taste and toss to coat.

• Bring everything to the table to serve. Top cheesy corn with remaining spring onion. • Help yourself to the peanut rice, sticky Korean fried chicken, cheesy corn and cucumber-radish salad. • Garnish salad with crispy shallots. Serve with garlic aioli. Enjoy!