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!
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
1 bag
Chat Potatoes
1
corn
1 packet
smoked Cheddar cheese
(Contains Milk;)
1 packet
diced bacon
(May be present: Soy. )
1 bag
green beans
2 clove
garlic
1 bunch
spring onion
1 packet
chicken thigh
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
chicken-style stock powder
1 sachet
Nan's special seasoning
1 packet
BBQ sauce
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut chat potatoes and corn cob in half. Grate smoked Cheddar cheese. Set aside. • 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 grated 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.
• 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-style stock powder and Nan's special seasoning. Add chicken and toss to coat.
• 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, then season. • Divide popcorn chicken, corn and greens between plates. Drizzle chicken with BBQ sauce and ranch dressing. • Serve with cheesy bacon potatoes and garlic aioli. Enjoy!