Golden Crispy Chicken Popcorn Bowls with Sweet Corn Mash
This playful Week 39 recommendation brings the fun of 'popcorn chicken' to your dining table in a wholesome, homemade way. Perfectly balanced with a creamy sweet corn mash, this dish is designed to be a guaranteed hit with kids while remaining fast and easy for parents to whip up on a busy Tuesday.
Ingredients
- Chicken breast600 g
- Cornflakes (unsweetened)150 g
- Potatoes (floury type)800 g
- Canned sweet corn150 g
- Egg1 pcs
- Milk1 dl
- Butter2 tbsp
- Mild paprika powder1 tsp
Instructions
Peel the potatoes and cut them into smaller chunks to speed up cooking. Boil in unsalted water for about 15 minutes or until completely tender.
Preheat your oven to 200°C. Cut the chicken breast into small, bite-sized 'popcorn' pieces. Whisk the egg in a bowl and place crushed cornflakes mixed with paprika and a pinch of salt in another.
Dip chicken pieces into the egg, then roll them in the cornflake crumbs until well coated. Place them on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden and crispy.
Drain the potatoes and mash them with butter and milk until smooth. Stir in the sweet corn (keep them whole for texture or pulse them quickly for a smoother sweet flavor) and season lightly with salt.
Scoop a generous portion of sweet corn mash into bowls and top with the crispy chicken popcorn. Serve with fresh cucumber sticks or steamed peas on the side.
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