Spicy Korean Chicken

Spicy Korean Style Chicken

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
Try this healthy chicken winter dish with a yummy Korean influence and just a touch of spice. Start it off on the stove & finish in the oven, or you can use your slow cooker for extra melt in your mouth chicken flavours!
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Asian
Servings 4
Calories 588 kcal


  • Ovenproof Casserole Dish


  • 1 tablespoon extra-virgin olive oil
  • 500 g chicken maryland or thighs
  • 1 brown onion roughly diced
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1/2 teaspoon white pepper
  • 1 teaspoon paprika
  • 2 red chillis finely chopped
  • 2 carrots diced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons oyster sauce
  • 1 teaspoon tomato paste
  • 2 cups green cabbage roughly chopped
  • 600 ml vegetable stock or chicken stock/broth
  • salt & pepper to taste

Ingredients for Serving

  • 2 cups brown rice
  • 4 sprigs spring onion sliced
  • 1 red chilli finely chopped
  • 2 tablespoons sesame seeds toasted


  • Preheat the oven to 160ºC fan forced. Meanwhile splash the olive oil into a large oven proof cast iron deep dish pan or casserole dish, heat oil to a high heat.
  • Add the chicken and brown off on all sides. Set aside the chicken, and reduce the heat of your pan to medium.
  • Add the onion, garlic, ginger, white pepper, paprika, red chilli, a pinch of salt and carrots to the same pan that the chicken was in. Stir until starting to soften.
  • Add the apple cider vinegar, oyster sauce and tomato paste, stirring it through, and allow to simmer for 3-4 minutes. Add the cabbage, browned chicken and stock. Bring to a boil.
  • Remove your casserole dish from the heat, cover with a lid or a layer of baking paper followed by foil. Cook in the oven for 1 hour.
  • In the meantime, cook the rice as per your packet instructions.
  • Serve chicken with brown rice, spring onion, extra chilli and toasted sesame seeds.


NOTE: To cook this recipe in your slow cooker, we recommend browning the chicken in a frying pan, then placing it in your slow cooker with the remaining ingredients and an extra 1 cup of water on low for 4 hours.
Keyword Slow Cooker, Winter

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com