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 Korean-inspired 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!
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Thigh
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Garlic Paste
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Sriracha
(May be present: Soy.)
1
Spring Onion
1 packet
Sweet Chilli Sauce
2
Sweet Potato
1 packet
Cheddar Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1
Corn
1
Cucumber
2
Red Radish
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
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. • 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 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 the 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!
