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Korean Style Chicken with Quick Cucumber Kimchi & Cauli Rice

Servings 4
Total Time 40 mins



  • ½ telegraph cucumber thinly sliced
  • 2 baby bok choy thinly sliced
  • 1 clove garlic minced
  • ½ tsp Korean red pepper flakes or chilli flakes
  • 1 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 tsp sesame oil

Cauli Rice

  • 2 carrots grated
  • 400 g cauliflower diced
  • 1 Tbsp soy sauce
  • 10 g sesame seeds


  • Asian garlic five spice (1 tsp Chinese five spice, 1 tsp garlic powder, 1 tsp onion powder)
  • 1 Tbsp cornflour
  • 2 tsp oil

To Serve

  • 1 bunch coriander leaves picked
  • 100 g mayo
  • 1 tsp sesame oil


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep cucumber, bok choy and garlic and toss in a medium bowl with remaining kimchi ingredients and a pinch of salt. Set aside to marinate.
  • Prep carrot. Toss cauli rice ingredients together on a lined oven tray and cook in oven for 15-20 minutes, until tender. Season to taste with salt and pepper.
  • Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and toss in a large bowl with Asian garlic five spice and cornflour.
  • Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
  • To finish, prep coriander. In a small bowl, combine mayo and sesame oil.
  • Serve cauli rice topped with chicken, kimchi, sesame mayo and coriander.