Korean Style Corn Cheese & Chicken

Take your Korean Style Chicken to the next level with this easy twist on a popular Korean side dish. Sweet and savoury corn topped with gooey mozzarella makes for a flavour sensation.

SERVES: 4

• 1 pack Rangitikei Korean Style Chicken
• 2 tablespoons butter
• 2 tins corn kernels, drained & rinsed (or 2 cups frozen corn, defrosted)
• 1/3 cup mayonnaise
• 2 teaspoons sriracha (add more if you like it spicy)
• 1 tablespoon sugar
• 1 cup grated mozzarella
• 1 spring onion, sliced
• 1 teaspoon toasted sesame seeds

1. Cook the chicken in the oven or air fryer as per packet instructions.
2. Melt the butter in a large fry pan over medium heat. Add the corn, mayonnaise, sriracha and sugar. Stir until the corn is evenly coated and season with salt & pepper.
3. Once the mixture is bubbling, mix through half the mozzarella cheese, then sprinkle over the remaining cheese. Cover the fry pan with a lid until the cheese is melted. If using an oven-proof pan, finish under the grill in the oven for 5-10 minutes, or until the cheese is golden and bubbling.
4. Toss the cooked chicken in the gochujang sauce provided, then place on top of the corn cheese. Sprinkle over the spring onions and toasted sesame.