Popcorn Chicken & Cheesy Pancetta Potatoes
with Corn Cobs, Green Beans & BBQ Sauce
- Milk
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Coat juicy chicken thigh in cornflour and a couple of our staple seasonings and you have our not-so-secret recipe for popcorn chicken! Team with some solid sides - including a good dose of green beans for crunch, colour and your veggie fix. When plating up, Don't forget to add a drizzle of ranch dressing; it adds that creaminess and tang we know you want!
Ingredients
1 packet
Bbq Sauce
1 packet
Chat Potatoes
1 packet
Cheddar Cheese
(Contains: Milk;)
330 g
Chicken Thigh
1 sachet
Vegetable Stock Pot
1
Corn
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Garlic
1 packet
Green Beans
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 sachet
Nan's Special Seasoning
1 packet
Ranch Dressing
(Contains: Milk, Eggs;)
1
Spring Onion
1
Pancetta
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes and corn cob in half. Roughly chop pancetta. • Place potatoes on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Add corn to other side of tray. Roast for 15 minutes. • Remove tray from oven. Sprinkle pancetta and Cheddar cheese over potatoes. • Roast until potatoes are tender and cheese is melted and golden, a further 8-10 minutes. TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size. Little cooks: Help sprinkle the cheese and pancetta over the potatoes. Be careful, the tray is hot!
• Meanwhile, trim green beans. • Finely chop garlic. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate. Cover to keep warm. TIP: Add a dash of water to help speed up the cooking process!
• In a medium bowl, combine cornflour, stock concentrate and Nan’s special seasoning. • Add chicken and toss to coat.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, shake off any excess spice mixture from chicken, then cook chicken, tossing occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it’s no longer pink inside.
• Top potatoes with spring onion. Spread corn with the butter, then season to taste. • Divide popcorn chicken, corn cobs and green beans between plates. Drizzle chicken with BBQ sauce and ranch dressing. • Serve with cheesy pancetta potatoes and mustard mayo. Enjoy! Little cooks: Add the finishing touch by drizzling over the BBQ sauce and ranch dressing!
