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 taste buds tingling!
The quantities provided above are averages only.
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
(May be present: Soy.)
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 tablespoon (tbsp)
plain flour
(Contains: Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
• 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. • When the fries have 10 minutes remaining, 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.
TIP: If your oven tray is crowded, divide the fries between two oven trays.
• 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 them pickle faster!
• Thinly slice spring onion. • Cut corn 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 second 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 from pan, then add sauce mixture to pan, tossing until well coated.
• Drain pickled veggies. • Bring everything to the table. Divide sweet and sticky Korean fried chicken, cheesy bacon loaded fries, corn cob and pickled veggies between plates. • Sprinkle spring onion over fried chicken. • Serve with garlic aioli. Enjoy!