Sticky Korean Fried Chicken & Cheesy Corn
with Peanut Rice & Cucumber-Radish Salad- Peanuts
- Eggs
- Gluten
- Soy
- Milk
- Sesame
- Wheat
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Fish
- Eggs
- Fish
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.
Ingredients
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)
2 clove
garlic
1 knob
ginger
1 tin
sweetcorn
1 bunch
spring onion
2
radish
1
cucumber
1 packet
mayonnaise
(Contains: Eggs; May be present: Wheat, Sesame, Soy, Almond, Cashew, Fish)
1 packet
cornflour
1 bag
salad leaves
1 packet
Crispy Shallots
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
Chicken Drumstick Fillet
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)
Not included in your delivery
olive oil
1.25 cup
water
1 drizzle
rice wine vinegar
2 tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. When the rice is done, stir through the 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.
While the rice is cooking, preheat the grill to high. Grate the garlic and ginger. Drain the sweetcorn. Thinly slice the spring onion, radish and cucumber. Cut the boneless chicken drumsticks into 2cm chunks. In a medium bowl, combine the chicken, garlic, ginger, a generous pinch of salt and a drizzle of rice wine vinegar. Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the sweetcorn, 1/2 the spring onion and a generous pinch of sugar until combined, 1-2 minutes. Transfer to a baking dish, then stir through the mayonnaise and season with salt and pepper. Sprinkle over the shredded Cheddar cheese and grill until the cheese has melted, 8-10 minutes.
While the corn is grilling, return the frying pan to a medium-high heat with enough olive oil to cover the base. To the bowl with the chicken, add the cornflour and plain flour and toss to coat. When the oil is hot, dust off any excess flour, then cook the chicken in batches, tossing occasionally, until browned and cooked through, 5-8 minutes. Transfer to a bowl lined with paper towel. Just before serving, remove the paper towel, then toss the chicken with the Korean stir-fry sauce.
While the chicken is cooking, add the radish, cucumber, 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 the cheesy corn with the remaining spring onion. Help yourself to the sticky Korean fried chicken, cheesy corn, cucumber-radish salad and peanut rice. Garnish the salad with the crispy shallots. Serve with the garlic aioli.
