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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.