Glazed Korean Fried Chicken Bowl

Ingredients

• 800g chicken thigh, 2cm chunks
• 4 cloves garlic
• 2 celery stalks
• 2 spring onions
• 2 tins sweetcorn
• Korean stir-fry sauce (replaces sachet): 4 1/2 tbsp gochujang + 3 tbsp soy + 3 tbsp honey + 1 tbsp sesame oil + 3 cloves garlic
• gochujang mayo: 4 tsp gochujang + 4 tbsp mayo + dash water
• drizzle white wine vinegar
• 1/2 green cabbage, finely shredded
• 2 carrots, grated
• 1 head cos lettuce, washed and shredded
• 1 telegraph cucumber, sliced

Method

1. Prep: chop garlic, slice celery + spring onions + cucumber, drain corn, finely shred the cabbage, shred the cos, grate carrots. Toss chicken with garlic, salt, oil.
2. Char the drained corn in a dry hot pan 5-6 min — in two batches so it colours rather than steams; tip into a big bowl.
3. Cook chicken in hot oil, tossing, in THREE batches, 5-6 min each. Return all to the pan, reduce heat, add the Korean sauce, 1-2 min to coat.
4. Slaw: to the corn add the shredded cabbage, celery, cos, cucumber, carrot, vinegar + oil. Mix gochujang mayo.
5. Bowls: slaw, chicken, mayo drizzle, spring onion.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 800g per 4 serves to land ~42g protein/serve (house rule). Thigh is up 60%, so the Korean stir-fry sauce is scaled ~1.5x and the chicken fries in three batches — 800g in two batches steams. Est ~615cal/serve; original HF 503cal/33g. One gochujang tub covers both the sauce and the mayo — it keeps for months. Veg sweep: both pre-packed bags are gone — the coleslaw mix becomes the house Fresh slaw (half a green cabbage shredded at home + grated carrot) and the mixed salad leaves become a cos lettuce plus cucumber, ~230g veg/serve with the corn and celery; calories +20 and protein +1. Tomato is left out of the side-salad set here — the bowl already carries corn, carrot, cabbage and celery. Carrots and the vinegar lost their staple markers, and the gochujang mayo carries a pregnancy-safe alternative.