Quick Honey-Soy Fried Chicken Bites
with Jasmine Rice & Creamy Corn Slaw
- Gluten
- Sesame
- Soy
- Gluten(Wheat)
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
These chicken bites might look cute but they’re hiding a secret weapon. When you dig in, they unleash a very devastingly delicious honey-soy sauce that will blow you away. They are simply unbeatable in our opinion!
Ingredients
1 packet
jasmine rice
1
carrot
1 tin
sweetcorn
1 packet
Diced Chicken
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
cornflour
1 packet
Honey-Soy Sauce
(Contains: Sesame, Soy, Gluten(Wheat) May be present: Eggs, Fish, Milk, Almond)
1 bag
Shredded Cabbage Mix
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten)
1 tsp
rice wine vinegar
1 tsp
sesame oil
(Contains: Sesame)
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, grate carrot. Drain the sweetcorn. • In a medium bowl, combine diced chicken, garlic paste, a generous pinch of salt and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn 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
• Add cornflour and the plain flour to the chicken and toss to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess cornflour from chicken, then cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Transfer to a paper towel-lined plate. • Wipe out the frying pan and return to medium heat with the honey-soy sauce, rice wine vinegar and the water (for the sauce). Stir until slightly reduced, 1-2 minutes. Return chicken to the pan and toss to coat.
• Add carrot, shredded cabbage mix, coconut sweet chilli mayonnaise, the sesame oil and a drizzle of rice wine vinegar to the charred corn. Season and toss to coat. • Divide jasmine rice and creamy corn slaw between bowls. • Top with honey-soy fried chicken bites. Enjoy!
Little cooks: Help combine the ingredients for the slaw.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-soy sauce is the star of this dish, delivering bold, crowd-pleasing flavour that works well with the jasmine rice.
- Ease of prep: The coating and frying steps add a little fuss, but most reviewers found the process manageable and well worth the effort.
- Suggestions: To help the chicken stay crispy, dust off excess cornflour before frying and consider reducing the sauce separately before tossing the chicken through. Some reviewers also suggested adding garlic and ginger to the rice while cooking for extra flavour.
- Next-day meals: Several reviewers noted this dish works well as leftovers, with the flavours holding up nicely the next day.
- Portions: A number of reviewers felt there wasn't enough chicken relative to the rice and slaw, particularly for four people; adding extra chicken is a popular fix.
