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Oven Baked Korean-Style Chicken

over Garlic Rice, Bok Choy & Napa Cabbage Slaw

Cooking time

35 minutes




820 /serving

Super crispy chicken is the centrepiece of this dish, also known as panko chicken. You’ll bake the breaded chicken until it becomes tender on the inside—with a perfectly crunchy, golden exterior. A side slaw showcases baby bok choy ribbons, shredded cabbage and scallions dressed in a bittersweet soy and ponzu vinaigrette, giving the dish extra bite. As a final flourish, coat the chicken in a Korean-inspired sweet ’n’ salty pan sauce, and serve alongside the slaw over fragrant garlic rice.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 170g Baby bok choy
  • 2 Scallions
  • 2 Garlic cloves
  • 100g Shredded napa cabbage
  • 157g Jasmine rice
  • 30ml Sweet soy sauce
  • 15ml Ketchup
  • 30ml Ponzu lime sauce
  • 57g Panko
  • 12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Salt & pepper
1 or 2 Eggs
Parchment paper
Total Fat
17 g
Saturated Fat
4 g
1750 mg
Total Carbs
113 g
21 g
48 g
4 g
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Prepare the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. In a large bowl, add the panko; season with ½ the remaining spice blend and S&P. In a second large bowl, whisk 1 egg (double for 4 portions) until smooth; season generously with S&P. Working one piece at a time, coat the chicken in the egg mixture (letting the excess drip off), then in the panko mixture (pressing to adhere). Transfer the coated chicken to a lined sheet pan.
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Bake the chicken
Place the pan of breaded chicken thighs* in the oven and bake, without flipping, 15 to 18 minutes, until cooked through and beginning to brown (if you received a different cut of chicken, find your alternate cooking method at
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Cook the rice
While the chicken bakes, mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt, bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place & make the slaw
While the rice cooks, thinly slice the baby bok choy into ribbons, discarding the root end. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine ⅓ of the ponzu, up to ½ the white bottoms of the scallions (to taste), 1 tsp sweet soy sauce and 1 tbsp oil (double the sweet soy sauce and oil for 4 portions); season with S&P to taste. Add the baby bok choy and cabbage. Toss to coat thoroughly and set aside.
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Make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add the remaining white bottoms of the scallions and garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ketchup, remaining sweet soy sauce, remaining ponzu and 2 tbsp water (double for 4 portions); season with the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until thickened.
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Finish & serve
To the pan of sauce, add the baked chicken and cook, turning the chicken frequently, 1 to 2 minutes, until the chicken is coated with the sauce. Divide the finished rice between your bowls. Top with the finished chicken (slice beforehand if desired) and slaw. Garnish with as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.