Share-Style Sticky Korean Fried Chicken
with Garlic Rice, Pickled Radish & Slaw
- Sesame
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Wheat
Brace yourself for a flavour explosion! This sticky Korean fried chicken brings the sweet, savoury, crispy vibes, served up with garlicky rice, crunchy slaw, tangy pickled radish, and a swoosh of creamy garlic aioli. It’s a choose-your-own-adventure kind of meal, so pile your plate high with all your favourites!
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Cornflour
2
Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
¼ cup
white wine vinegar
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and water is absorbed,
10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, thinly slice radish.
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.
TIP: Slicing the radish very thinly helps it pickle faster!
• Thinly slice spring onion.
• Using a paper towel, pat chicken breast dry and cut into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.
• Add cornflour and the plain flour to the chicken mixture and toss to coat.
• Heat a large frying pan over high heat, with enough olive oil to coat the base.
• When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Drain any excess oil and add Korean stir-fry sauce to the pan, tossing, until well coated.
TIP: Chicken is cooked through when it is no longer
pink inside.
• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.
• Drain pickled radish.
• Bring everything to the table.
• Build your own plate with garlic rice, sticky Korean fried chicken, pickled radish and slaw.
• Serve with garlic aioli and sprinkle over sesame seeds and spring onion. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sticky Korean fried chicken offers a delicious balance of flavours, though some found the Korean sauce lacking.
- Ease of prep: Quick and easy to prepare, with many appreciating the inclusion of cornflour for convenience.
- Suggestions: Consider air frying the chicken for best results; add a simple salad with flavourful dressing to complement the meal.
- Portions: The meal is satisfying and filling, making it a family favourite for many.
- Sides: Some found the pickled radish and slaw bland; try adding more sugar to the radishes or creating your own coleslaw dressing.
