Teriyaki Popcorn Chicken & Cheesy Corn
with Peanut Rice & Asian Radish Slaw
- Peanuts
- Eggs
- Milk
- Gluten
- Sesame
- Soy
- 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
Asian cuisine isn’t shy about using big, bold and outrageous flavours. This sticky chicken is no exception. We've taken fried chicken and have teamed it with cheesy corn over nutty rice and an apple salad for an absolutely vibrant feast.
Ingredients
1 packet
Jasmine rice
(May be present: Milk, Gluten, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut)
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 sprig
Spring Onion
2
Radish
1 packet
Chicken Thigh
1 packet
Ginger Paste
(May be present: Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
sweetcorn
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
cornflour
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 packet
Asian Slaw Mix
½ packet
sweet chilli sauce
1 sachet
Crispy Shallots
½ packet
garlic aioli
(Contains: Eggs, Soy; )
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.
• 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 teriyaki sauce and toss chicken to coat.
• While the chicken is cooking, combine radish, Asian slaw mix, sweet chilli sauce (see ingredients) and another drizzle of vinegar 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 teriyaki popcorn chicken, cheesy corn, Asian radish slaw and peanut rice. • Garnish slaw with crispy shallots. Serve with garlic aioli (see ingredients). Enjoy!
