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Sweet & Sticky Korean Fried Chicken
Sweet & Sticky Korean Fried Chicken

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!

Allergens:
Milk
Soy
Gluten
Wheat
Sesame
Eggs

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.

Preparation Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

3

potato

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

Cheddar cheese

(Contains: Milk;)

1

cucumber

2

Red Radish

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: Soy, Milk, Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 sachet

sesame seeds

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

1 packet

garlic aioli

(Contains: Eggs;)

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, Wheat;)

Nutritional Values

Energy (kJ)4376 kJ
Calories468 kcal
Fat50.5 g
of which saturates15.6 g
Carbohydrate82.6 g
of which sugars31.3 g
Dietary Fibre12.6 g
Protein62.4 g
Sodium1885 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• 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 (when no longer pink inside), 5-6 minutes. • Drain any excess oil, then add sauce mixture to pan, tossing, until well coated.

6
6

• 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!

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