Chargrilled Gochujang Chicken
with Creamy Sesame Potatoes & Pea Pod Salad
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Peanuts
- Milk
- Soy
- Wheat
- Almond
- Brazil nut
- Macadamia
- Traces of Cashew
- Pine nut
- Pistachio
- Pecan
- Walnut
- Hazelnut
Want to spice things up this weekend? This juicy chicken with an Asian twist ticks all the right boxes. Chargrilled chicken is slathered in sweet soy and gochujang, served alongside creamy sesame potatoes and a fresh Japanese-style pea pod salad. If you don't have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
Ingredients
2
Potato
1
Chicken Stock Pot
1
Pea Pods
1
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Chicken Breast
1
gochujang
1
Spring Onion
1
Mixed Salad Leaves
1
Garlic Aioli
(Contains: Eggs;)
1
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Peanuts, Milk, Soy, Wheat, Almond, Brazil nut, Macadamia, Cashew, Pine nut, Pistachio, Pecan, Walnut, Hazelnut.)
Not included in your delivery
1
olive oil
honey
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • Drain and return to saucepan with chicken-style stock powder and a drizzle of olive oil. Toss until well combined. Set aside and allow to cool slightly.
• Meanwhile, trim and halve pea pods lengthways. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a small bowl, combine gochujang, the honey and a splash of water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, trim and halve pea pods lengthways. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken breast, turning to coat. • In a small bowl, combine gochujang, the honey and a splash of water.
• When BBQ is hot, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. • In the last minute of cook time, brush over gochujang mixture until browned and sticky. Transfer to a plate.
NO BBQ? In a large frying pan, cook chicken thigh over medium-high heat, turning occasionally, until browned and cooked through, 10-14 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When BBQ is hot, add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. • In the last minute of cook time, brush over gochujang mixture until browned and sticky. Transfer to a plate.
NO BBQ? In a large frying pan, cook chicken breast steaks over medium-high heat, until browned and cooked through, 3-6 minutes each side.
• When chicken has 5 minutes remaining, grill spring onion until golden, 2-3 minutes each side.
No BBQ? In a large frying pan, cook spring onion over medium-high heat, turning, until golden, 2-3 minutes.
• Roughly chop charred spring onion. • In a second medium bowl, combine pea pods, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • To saucepan with potatoes, add garlic aioli, sesame seeds and spring onion, tossing until well combined. Season to taste.
• Slice chicken. • Divide Korean BBQ gochujang chicken, sesame creamy potatoes and pea pod salad between plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty gochujang chicken glaze, though some found it mild. The creamy potato salad was a hit.
- Ease of prep: Quick and easy to prepare, with options for both BBQ and stovetop cooking.
- Suggestions: Consider marinating the chicken for more flavour. Some preferred roast potatoes over the potato salad.
- Leftovers: A few enjoyed the potato salad cold the next day, like a traditional potato salad.
- Spice level: The gochujang sauce provided a mild heat that most found enjoyable and not too spicy.
