Korean-Style Sticky Chicken

Name: Korean-Style Sticky Chicken with Charred Corn Slaw & Gochujang Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Sweetcorn; 320 g Chicken Breast; 1 Celery; 1 packet Baby Spinach Leaves; 1 packet Korean Stir-Fry Sauce; 1 Carrot; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 sachet gochujang; 1 Spring Onion; 1 drizzle olive oil; 2 tbs Mayonnaise; 1 drizzle white wine vinegar

with Charred Corn Slaw & Gochujang Mayo

4.0(56)

Recipe Development TeamUpdated on April 25, 2026

Get tasty recipes from just $6 per serving

Calories

476 kcal

Protein

40.8g protein

Total

30 minutes

Difficulty

Easy

High Protein

Allergens:

Wheat
Gluten
Sesame
Soy
Eggs
Cashew
Almond
Eggs
Fish
Milk
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 gochujang 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 Breast

Celery

1 packet

Baby Spinach Leaves

1 packet

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)

Carrot

Garlic

1 packet

Shredded Cabbage Mix

1 sachet

gochujang

(Contains: Wheat, Gluten, Soy; )

Spring Onion

Not included in your delivery

1 drizzle

olive oil

2 tbs

Mayonnaise

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1990 kJ

Calories476 kcal

Fat19.4 g

of which saturates3 g

Carbohydrate33.1 g

of which sugars24.5 g

Dietary Fibre4.8 g

Protein40.8 g

Sodium1260 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

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

• Heat a large frying pan over medium-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.

• 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.

• 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.

• Meanwhile, add shredded cabbage mix to the charred corn, along with celery, baby spinach, carrot and a drizzle of vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine gochujang, mayonnaise and a dash of water. Season to taste.

• Divide charred corn slaw between bowls. • Top with Korean-style sticky chicken. • Drizzle with gochujang mayo and sprinkle spring onions to serve. Enjoy!