Kickin' Korean Fried Chickin' & Bacon Fries
with 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!
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
1 packet
Cheddar Cheese
(Contains: Milk;)
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.)
330 g
Chicken Thigh
1
Spring Onion
1 packet
Sweet Chilli Sauce
3
Potato
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 (rice wine or white 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 the
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 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, garlic paste 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 (when no longer pink
inside), 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 Korean fried chicken with bacon fries, corn
cob and pickled veggies.
• Sprinkle spring onion over fried chicken.
• Serve with garlic aioli. Enjoy!
