Sweet chilli chicken with cheesy corn
This Korean-inspired fried chicken recipe is a tasty dinner for any night of the week. Perfect for sharing, serve the crispy chicken with a side of cheesy corn and an easy homemade pickle.
Ingredients
Method
Ingredients
Sweet chilli chicken
- 500g skinless chicken breast*, cubed
- 3 tablespoons cornflour
- Pepper, to taste
- Oil, for frying
- 1/3 cup sweet chilli sauce, to coat
Cheesy corn
- 4 cobs corn*, kernels removed
- 2 courgettes*, grated
- 2 capsicums*, diced
- 200g cheese*, grated
Quick pickle
- 1/3 cucumber*, sliced or cubed
- Half packet or 100g radish*, thinly sliced
- 2 teaspoon vinegar or vinaigrette
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Combine all the quick pickle ingredients in a bowl, set aside.
- Heat oven to 200C bake or 180C fan. Grease a wide baking dish.
- Combine corn, courgettes, capsicums and half of the cheese in a bowl, transfer into the baking dish and top with remaining cheese.
- Bake for 10-15 minutes until the cheese has melted and begins to turn golden brown.
- Combine chicken, cornflour and pepper in a bowl.
- Heat a frying pan on the stove over high heat, add enough oil to form a coating on the bottom of the pan.
- Fry the chicken in batches until it is crisp, golden brown, and cooked through. Set aside. Once all the chicken is cooked transfer into a bowl and gently mix or toss to coat in the sweet chilli sauce.
- Place each element in the middle of the table and serve.
Cooking tips:
For a spicier chicken add hot sauce, sriracha sauce or marinade, or use a yangnyeom Korean fried chicken sauce. Or use honey mustard, barbecue sauce, or Korean style honey butter for different sauce coatings.
Adapt it:
For protein substitutions use tempeh, tofu, firm fish fillets or prawns, they all work well!
Leftover tips:
Heat the chicken and corn thoroughly and eat for lunch the next day.