Sweet & Sticky Korean Fried Chicken
with Cheesy Bacon Loaded Fries, Corn Cob & Pickled Veggies
Vibrant colour, refreshing texture and mouth-watering flavour combine in this impressive assortment. Dive into cheesy loaded fries, succulent chicken cooked in a sweet and warming glaze, juicy corn and zingy, pickled veggies. There's something here to get everyone's tastebuds tingling!
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.
Ingredients
3
potato
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
Cheddar cheese
(Contains Milk;)
1
cucumber
2
Red Radish
1 sprig
spring onion
1 cob
corn
1 packet
chicken thigh
1 packet
garlic paste
1 packet
sweet chilli sauce
1 packet
sriracha
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
1 tbs
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Remove tray from oven then sprinkle diced bacon and Cheddar cheese over fries (you may need to break up the bacon with your hands!). Return to oven and bake until melted and golden, 5-10 minutes.
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Thinly slice spring onion. Cut corn cob in half. • Place corn on a second lined oven tray. Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• While corn is roasting, cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, garlic paste and a drizzle of olive oil. Season with pepper and set aside. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine soy sauce mix, sweet chilli sauce, sriracha and a splash of water.
• To bowl with chicken, add cornflour and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until well coated.
• Drain pickled veggies. • Bring everything to the table. Serve sweet and sticky Korean fried chicken with cheesy bacon loaded fries, corn cob and pickled veggies. • Sprinkle spring onion over fried chicken. Serve with garlic aioli. Enjoy!
