Popcorn Chicken & Cheesy Bacon Potatoes
with Corn Cobs, Green Beans & Ranch Dressing
- Milk
- Eggs
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Brazil nut
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
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 and bacon potatoes. 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
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
1 packet
Chat Potatoes
1
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Thigh
1 sachet
Vegetable Stock Pot
2
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: Eggs, Milk)
1
Spring Onion
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut chat potatoes and corn cob in half.
• Cut bacon into 1cm pieces.
• 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 bacon 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 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, 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 bacon potatoes
and mustard mayo. Enjoy!
Little cooks: Add the finishing touch by drizzling over
the BBQ sauce and ranch dressing!
