Korean Style Chicken Nibbles

Korean Style Chicken Nibbles

The whole family will love this yummy recipe inspired by Korean fried chicken.
Servings 4
Total Time 40 mins



  • 1 kg free range chicken nibbles
  • ¼ cup plain flour
  • ½ tsp salt
  • Korean spices (1 pinch Korean red pepper flakes, 1 tsp garlic powder, 1 tsp ground ginger, ½ tsp sugar, 1 tsp ground coriander)
  • 10 g sesame seeds
  • 1 drizzle olive oil
  • 100 g Culley's BBQ Gochujang sauce (or other Korean-style sauce, add to taste)
  • ¼ tsp chilli flakes optional


  • cups jasmine rice
  • cups boiling water


  • 1 broccoli cut into small florets
  • 1 carrot cut in half & thinly sliced on an angle
  • 1 baby bok choy sliced
  • 1 drizzle oil
  • Soy sauce


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Line an oven tray (with a lip) with baking paper.
  • Pat chicken dry and season with salt and pepper. Toss chicken in a bowl with flour, salt, Korean spices and sesame seeds. Place chicken on tray and drizzle with oil.
  • Bake chicken on middle-upper oven rack for about 25 minutes, until golden and cooked through. Turn once during cooking. Transfer cooked chicken to a large bowl. Add Korean sauce and toss to combine. Sprinkle with chilli flakes (if using).
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep broccoli, carrot and bok choy.
  • Heat oil in a medium fry-pan on high heat. Cook broccoli and carrot for about 2 minutes. Add a splash of water and cook for a further 2 minutes. Add bok choy and cook for a further 1 minute, until tender. Season to taste with soy sauce.
  • Serve rice topped with veggies and chicken.

Meet the Chef

Ary ‘Adzuki’

Ary develops all of the recipes that go into our Bargain Boxes. One of his biggest passions is sharing food and teaching people how to cook, so now that he creates recipes weekly, he literally gets to teach thousands of people new and exciting things! His favourite produce in New Zealand broccoli – it’s crispy and vibrant and he even grows it at home! It’s one of the veggies he never tires of. His biggest food weakness (because we all have one!) is crispy fried chicken that speaks right to his soul when it’s done right – though he’s such a lover of sharing a good meal that he’d prefer to stay in and cook a family meal over going out to eat.

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