Sticky Korean Popcorn Chicken & Cheesy Corn
with Peanut Rice & Asian Radish Slaw
Korean cuisine isn’t shy about using big, bold and outrageous flavours. This sticky chicken is no exception. We took a cue from the Asian nation’s famed chicken and have teamed it with cheesy corn over nutty rice and a crispy radish salad for an absolutely vibrant feast.
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
Ingredients
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sprig
Spring Onion
2
Radish
1 tin
Sweetcorn
1 packet
Chicken Thigh
1 packet
Ginger Paste
1 packet
mayonnaise
(Contains Egg; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Tree Nuts. )
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. )
1 packet
Asian Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1.25 cup
water
drizzle
vinegar (rice wine or white wine)
2 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• 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 sweetcorn. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine 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.
• 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 and 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 medium bowl. • Add Korean stir-fry sauce and toss chicken 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 popcorn chicken, cheesy corn, creamy slaw and peanut rice. • Garnish slaw with crispy shallots to serve. Enjoy!
