Sticky Korean Fried Chicken & Cheesy Corn

Name: Sticky Korean Fried Chicken & Cheesy Corn with Peanut Rice & Creamy Asian Slaw
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; 2 radish; 1 tin sweetcorn; 1 packet Diced Chicken; 1 packet ginger paste; 1 packet mayonnaise; 1 packet cornflour; 2 tbs plain flour; 1 packet garlic aioli; 1 packet Crispy Shallots; 1 drizzle vinegar (rice wine or white wine); 1 pinch sugar; 1 packet Shredded Cheddar Cheese; 1 packet Korean Stir-Fry Sauce; 1 bag Asian Slaw Mix

with Peanut Rice & Creamy Asian Slaw

Get up to $175 off

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.

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

radish

1 tin

sweetcorn

1 packet

Diced Chicken

1 packet

ginger paste

1 packet

mayonnaise

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

1 packet

cornflour

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

Crispy Shallots

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. )

1 bag

Asian Slaw Mix

Not included in your delivery

olive oil

1.25 cup

water

2 tbs

plain flour

(Contains: Gluten; )

1 drizzle

vinegar (rice wine or white wine)

1 pinch

sugar

Nutrition Values

Energy (kJ)4642 kJ

Fat48.5 g

of which saturates11.9 g

Carbohydrate110.3 g

of which sugars21.3 g

Protein53.9 g

Sodium1565 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. • Thinly slice spring onion and radish. Drain the sweetcorn. • In a medium bowl, combine diced chicken, ginger paste, a generous pinch of salt and a drizzle of vinegar. Set aside.

• In a baking dish, combine sweetcorn, mayonnaise, half 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 chicken, add cornflour and the plain flour, then toss to coat. • When oil is hot, dust off any excess flour from chicken, then cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. • Just before serving, transfer chicken to a bowl and toss with Korean stir-fry sauce to coat.

• While the chicken is cooking, combine radish, Asian slaw mix and garlic aioli in a second medium bowl and toss to coat. Season to taste.

• Bring everything to the table to serve. Top cheesy corn with remaining spring onion. • Help yourself to sticky Korean fried chicken, cheesy corn, creamy slaw and peanut rice. • Garnish slaw with crispy shallots to serve. Enjoy!