Sticky Korean Chicken & Cheesy Corn
with Peanut Rice & Asian Radish Slaw- Peanuts
- Eggs
- Milk
- Gluten
- Sesame
- Soy
- Wheat
- Gluten(Wheat)
- May contain traces of allergens
- Milk
- Gluten
- Sesame
- Peanuts
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Hazelnut
- Wheat
- Fish
- Eggs
- Fish
Asian cuisine isn’t shy about using big, bold and outrageous flavours. This sticky chicken is no exception - we've taken fried chicken and teamed it with cheesy corn over nutty rice and a radish slaw for an absolutely vibrant feast.
Ingredients
1 packet
Jasmine rice
(Contains: May contain traces of allergens, Milk, Gluten, Sesame, Peanuts, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut, Hazelnut; )
1 packet
Crushed Peanuts
(Contains: Peanuts, 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; )
1 sprig
Spring Onion
2
Radish
1 tin
sweetcorn
1 packet
chicken thigh
1 packet
ginger paste
(Contains: May contain traces of allergens; )
1 packet
mayonnaise
(Contains: Eggs, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
cornflour
(Contains: May contain traces of allergens; )
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat, May contain traces of allergens, Eggs, Fish, Milk, Almond; )
1 packet
Slaw Mix
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat), Eggs, Fish, May contain traces of allergens; )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
1.25 cup
water
drizzle
vinegar (white wine or rice wine)
2 tbs
plain flour
(Contains: Gluten; )
Nutrition Values
Utensils
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 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.
TIP: Grills cook fast, so keep an eye on the cheesy corn!
• 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine radish, slaw mix and Japanese dressing 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 chicken, cheesy corn, Asian radish slaw and peanut rice. • Garnish slaw with crispy shallots to serve. Enjoy!
