Sticky sweet Korean chicken

DF // RSF // 2289 K J/548 CAL PER SERVE



  • 600 g (1 lb 5 oz) boneless and skinless chicken thighs, fat trimmed and quartered
  • 3 tablespoons honey
  • 3 tablespoons Korean chilli paste (see Note)
  • 1 tablespoon soy sauce
  • 1 tablespoon grated ginger
  • 2 garlic cloves, crushed
  • 1 teaspoon sesame oil
  • 2 x 250 g (9 oz) packets 90-second microwave basmati rice
  • 8 baby bok choy (pak choy), halved lengthways
  • 3 tablespoons sesame seeds
  • 2 spring onions (scallions), thinly sliced
  • 75 g (2. oz/. cup) kimchi


  1. In a bowl, combine the chicken with the honey, chilli paste, soy sauce, ginger, garlic and sesame oil.
  2. Place the chicken and marinade in a frying pan over medium heat and pan-fry, turning once, for 8–10 minutes until cooked through.
  3. While the chicken is cooking, microwave the rice according to the packet instructions. Then microwave the bok choy in 3 tablespoons of water for 5 minutes. Drain well.
  4. Arrange the rice on a platter and place the chicken on top, making sure you spoon on all the delicious sauce. Scatter over the sesame seeds and spring onion and serve the kimchi alongside.


*You can get Korean chilli paste (gochujang) at most Asian grocery stores. It’s really inexpensive and a little goes a long way.

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