Popcorn Chicken & Cheesy Bacon Potatoes
with Corn Cobs, Green Beans & BBQ Sauce
Coat juicy chicken thigh in cornflour and a couple of our staple seasonings and you have our not-so-secret recipe for popcorn chicken! Team with some solid sides - including a good dose of green beans for crunch, colour and your veggie fix. When plating up, don't forget to add a drizzle of ranch dressing; it adds that creaminess and tang we know you want!
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
1 packet
Chat Potatoes
1 cob
corn
1 packet
diced bacon
(May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
green beans
2 clove
garlic
1 sprig
spring onion
1 packet
chicken thigh
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
½ packet
chicken stock pot
1 sachet
Nan's special seasoning
1 packet
BBQ sauce
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes and corn in half. • Place potatoes on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Add corn to other side of the tray. Roast for 10 minutes. • Remove tray from oven. Sprinkle diced bacon and Cheddar cheese over potatoes (you may need to break up the bacon with your hands!). • Roast until potatoes are tender and cheese is melted and golden, a further 10-15 minutes.
TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size. Little cooks: Help sprinkle the cheese and bacon over the potatoes. Be careful, the tray is hot!
• Meanwhile, trim green beans. • Finely chop garlic. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate. Cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process!
• In a medium bowl, combine cornflour, chicken stock pot (see ingredients) and Nan's special seasoning. • Add chicken and toss to coat.
Little cooks: Take the lead and toss the chicken in the seasoning
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, shake off any excess spice mixture from chicken, then cook chicken, tossing occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Top potatoes with spring onion. • Spread corn with the butter, season. • Divide popcorn chicken, corn and green beans between plates. Drizzle chicken with BBQ sauce and ranch dressing. • Serve with cheesy bacon potatoes and mustard mayo. Enjoy!
Little cooks: Add the finishing touch by drizzling over the BBQ sauce and ranch dressing!