Sticky Korean Chicken & Garlic Rice Station
with Pickled Cucumber, Slaw & Spring Onion
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Create your perfect Korean bowl for dinner tonight with sticky chicken, pickled cucumber and slaw, fluffy garlicky rice and all your favourite toppings—like sesame seeds, spring onion and mayonnaise. Fresh, customisable and full of flavour!
Ingredients
330 g
Chicken Breast
1
Cucumber
2
Garlic
½ packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut)
1 packet
Shredded Cabbage Mix
1
Spring Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
¼ cup
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
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 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!
• Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove pan from heat and add garlic stir-fry sauce (see ingredients) and a splash of water, tossing, until well coated. Transfer to a serving bowl.
• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.
• Drain pickled cucumber. • Bring everything to the table. • Build your own plate with garlic rice, sticky Korean fried chicken, pickled cucumber, cabbage slaw, plant-based kimchi, mixed sesame seeds, spring onion and the mayonnaise. • If you've selected an add-on bundle, serve with blistered bacon green beans. If you've selected add-on modularity, serve with steamed bao buns. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The garlic rice and sticky chicken were widely praised, with the garlic stir-fry sauce a particular highlight. Some found the overall flavour milder than expected, while others felt the sauce was quite strong.
- Ease of prep: Most found this a quick and straightforward meal to put together, with the build-your-own bowl format making it fun for the whole family.
- Suggestions: Marinating the chicken for 3–4 hours and pickling the cucumber at the same time deepens the flavour. Some added a tablespoon of honey to the sauce, stirred mayo through the slaw, or bulked out the coleslaw with grated carrot, bean sprouts, or avocado.
- Portions: Several customers felt there was not enough chicken or rice for a family of four, so consider scaling up if cooking for hungry eaters.
- Kimchi: Many found the plant-based kimchi quite different from traditional kimchi in taste, and some noted it was noticeably spicier than the chicken — worth keeping in mind if your household is sensitive to heat.
