Popcorn Chicken & Cheesy Bacon Potatoes
with Corn, Zucchini & BBQ Sauce- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Gluten
- Peanuts
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- 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 garlicky zucchini for an extra pop of colour and your veggie fix. When plating up, don't forget to add the ranch dressing; it adds that creaminess and tang we know you want! *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 bag
Chat Potatoes
1 cob
corn
1 packet
diced bacon
(May be present: Soy, Milk.)
1
zucchini
2 clove
garlic
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 bunch
spring onion
1 packet
ranch dressing
(Contains: Milk, Eggs;)
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
smoked Cheddar cheese
(Contains: Milk;)
1 sachet
Nan's special seasoning
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 sachet
cornflour
(May be present: Soy, Milk, Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
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. Grate smoked Cheddar cheese. Set aside. • 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 grated 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: Cut any larger chat potatoes into quarters! You want them to all be similar in size.
• Cut zucchini into thin half-moons. • Finely chop garlic. • Cut chicken thigh into 2cm chunks, then transfer to a medium bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper to taste. Transfer to a plate. Cover to keep warm.
• Add cornflour, chicken-style stock powder and Nan's special seasoning to the bowl with the chicken. Toss to coat.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, dust 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.
• Finely chop spring onion. Sprinkle spring onion over potatoes. 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!
