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.
We’ve replaced the radish in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sprig
spring onion
1
apple
1 tin
sweetcorn
1 packet
chicken thigh
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
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
olive oil
1.25 cup
water
drizzle
vinegar (rice wine or white wine)
2 tbs
plain flour
(Contains Gluten; )
• 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 apple. • 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, toss chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine apple, Asian slaw mix and garlic aioli in a second medium bowl, 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, Asian apple slaw and peanut rice. • Garnish slaw with crispy shallots to serve. Enjoy!