Popcorn Chicken & Cheesy Bacon Potatoes
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Popcorn Chicken & Cheesy Bacon Potatoes

Popcorn Chicken & Cheesy Bacon Potatoes

with Corn Cobs, Green Beans & BBQ Sauce

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!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes


Serving amount

1 packet

Chat Potatoes

1 cob


1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

green beans

2 clove


1 sprig

spring onion

1 packet

Chicken Thigh

1 sachet


(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 sachet

chicken-style stock powder

1 sachet

Nan's special seasoning

1 packet

BBQ sauce

1 packet

ranch dressing

(Contains Egg, Milk;)

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

10 g



Nutritional Values

Energy (kJ)3799 kJ
Calories908 kcal
Fat43.6 g
of which saturates14 g
Carbohydrate72.1 g
of which sugars24.4 g
Dietary Fibre14.5 g
Protein56 g
Sodium2158 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes and corn cob in half. • 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 the tray. Roast for 10 minutes. • Remove tray from oven. Sprinkle diced bacon and Cheddar cheese over potatoes (you may need to break up the bacon with your hands!). • Roast until potatoes are tender and cheese is melted and golden, a further 10-15 minutes.

TIP: You want the potatoes to be similar in size for even cooking. Little cooks: Help sprinkle the cheese and bacon 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, chicken-style stock powder 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. • Divide popcorn chicken, corn and greens between plates. Drizzle chicken with BBQ sauce and ranch dressing. • Serve with cheesy bacon potatoes and mustard mayo. Enjoy!

Little cooks: Add the finishing touch by drizzling over the BBQ sauce and ranch dressing!