Project Description

Spicy, bold, and slightly sweet, gochujang brings the flavour bomb in this meal and is the perfect pair with the tangy slaw and rice.


This is another one of those recipes that came about after trying something similar in a restaurant and thinking I want to try and make this. Not to my surprise, there are so many people that have had similar thoughts. This made it easy to pull a bunch of recipes together to make my own creation and meal. It might not be authentic Korean chicken, but it’s definitely worth a try and isn’t too hard to make!

Gochujang is a fermented chili paste that is made from red chili powder, rice and soy. It traditionally takes months to ferment and release all its amazing flavours. Luckily, it can be bought online or at Asian markets near you. If you have no way to purchase the paste, you could go without it and use dried chili powder and seasonings instead, but I can’t guarantee it’ll be the same.

Korean Baked Chicken

Korean Baked Chicken with Broccoli Slaw and Brown Rice

Full Recipe

  • SERVES: 6-8
  • 5 chicken breasts, cut in 2 inch cubes

  • 1 egg, whisked in small bowl

  • ⅓ cup gluten-free bread crumbs

  • Black pepper

  • Olive oil for coating

  • Sauce:

  • ½ cup soy sauce

  • 1/2 cup rice vinegar, divided in 2

  • 2-3 tbs gochujang (Korean chili paste), divided

  • 2 tbs honey

  • 1-inch fresh ginger, grated

  • 2 cloves garlic, minced

  • Broccoli Slaw:

  • 1 bag of broccoli slaw

  • ¼ cup rice vinegar

  • 2 tsp gochujang

  • 1 close garlic, minced

  • 1-inch piece ginger, grated

  • For serving:

  • 3-4 cups broccoli slaw

  • 2 cups brown rice

  • For topping:

  • Sesame seeds

  • Green onions, sliced

  • Preheat oven to 420.

  • In a freezer size ziploc bag or a large bowl combine chicken and egg to coat then add in bread crumbs and black pepper and shake or stir to combine until chicken is evenly coated. Set aside.

  • Bring rice and 4 cups of water to a boil in a large saucepan then cover with lid and let simmer until fully cooked, about 40 minutes.

  • Next, prepare 2 baking sheets with parchment paper and a light coating of olive oil and spread out the chicken so the pieces are not touching.

  • Bake for 15-20 minutes until cooked through.

  • Meanwhile, whisk all sauce ingredients together in a small saucepan and add about ¼ cup of water to mix. Bring to a boil then let simmer so the sauce can thicken. Turn off heat.

  • Now, mix dressing ingredients together in a medium-sized bowl and then stir in broccoli slaw and let sit until serving.

  • Once chicken is thoroughly cooked, either brush the pieces with the sauce or toss to coat in a large bowl.

  • Serve chicken alongside cooked brown rice, broccoli slaw and top with sesame seeds and green onion, if desired. Enjoy!