Glazed Korean Fried Chicken Bowl

Name: Glazed Korean Fried Chicken Bowl with Charred Corn Slaw & Srircha Mayo
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Sweetcorn; 320 g Chicken Thigh; 1 packet Korean Stir-Fry Sauce; 1 Carrot; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 packet Sriracha; 1 Spring Onion; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 2 tbs Mayonnaise; 1 drizzle white wine vinegar

with Charred Corn Slaw & Srircha Mayo

5.0(2)

Recipe Development TeamUpdated on October 19, 2026

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Calories

:

488 kcal

Protein

:

32.4g protein

Total

:

35 minutes

Difficulty

:

Easy

Under 40g carbs

Allergens:

Wheat
Gluten
Sesame
Soy
Eggs
Soy
May contain traces of allergens

Our eyes are wide open with anticipation for sticky and richly sauced chicken, it’s simply irresistible. In a bowl of charred corn slaw it's sure to make your jaw drop and don’t get us started on the sriracha mayo. In fact, let’s dive right in and enjoy!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

320 g

Chicken Thigh

1 packet

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy)

1

Carrot

2

Garlic

1 packet

Shredded Cabbage Mix

1 packet

Sriracha

(May be present: Soy)

1

Spring Onion

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

2 tbs

Mayonnaise

(Contains: Eggs)

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)2040 kJ

Calories488 kcal

Fat29.5 g

of which saturates5.8 g

Carbohydrate28.6 g

of which sugars19.9 g

Dietary Fibre4.2 g

Protein32.4 g

Sodium1130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Finely chop garlic.
• Thinly slice spring onion.
• Roughly chop mixed salad leaves.
• Thinly slice carrot into sticks.
• Drain sweetcorn.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.

2

• Heat a large frying pan over high heat.
• Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

3

• Return the frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

4

• SPICY! This is a mild stir-fry sauce, but use less if you’re sensitive to heat. Reduce the heat to medium, then add Korean stir-fry sauce and cook, stirring, until chicken is coated and sauce is heated through, 1 minute.

5

• Meanwhile, to the bowl with charred corn, add shredded cabbage mix, mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• In a small bowl, combine sriracha, the mayonnaise and a dash of water. Season
to taste with salt and pepper.

6

• Divide charred corn slaw between bowls.
• Top with glazed Korean fried chicken.
• Drizzle with sriracha mayo and sprinkle over spring onion to serve. Enjoy!