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Bulgogi Glazed Chicken Breast
Bulgogi Glazed Chicken Breast

Bulgogi Glazed Chicken Breast

with Chips, Sriracha and Baby Leaf Slaw

Recipe Development Team
Recipe Development TeamUpdated on October 09, 2025

A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree. Here, we're pairing it with chicken and adding a spicy kick with sriracha.

Tags:
High Protein
Calorie Smart
New
Allergens:
Egg
Mustard
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

120 grams

Coleslaw Mix

16 milliliter(s)

Sriracha Sauce

32 grams

Mayonnaise

(Contains: Egg, Mustard)

100 grams

Bulgogi Sauce

(Contains: Soya)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Plain Flour

Nutritional information

Energy (kJ)2149 kJ
Energy (kcal)514 kcal
Fat12 g
of which saturates2.1 g
Carbohydrate70.7 g
of which sugars19.3 g
Dietary Fibre7.8 g
Protein38.4 g
Salt2.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Rolling Pin
Medium Saucepan
Baking Paper
Pan

Cooking Instructions and Tips

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prepare your Chicken
2

In the meantime, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour.

Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Get Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Slaw Time
4

While the chicken cooks, in a medium bowl, combine the coleslaw mix, sriracha and mayonnaise

Season with salt and pepper, then set aside. 

Glaze the Chicken
5

Once the chicken is cooked, lower the heat to medium and drizzle over the bulgogi.

Cook the sauce, occasionally spooning it over the chicken, until it's thickened and glazes, 2-3 mins.

Add the baby leaves to the coleslaw and toss together.

Serve Up
6

Transfer your bulgogi glazed chicken to your plates.

Serve with your chips and coleslaw alongside.

Spoon over any remaining sauce from the pan onto the chicken.

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