This is the perfect dish for those on all points of the chilli spectrum. The marinade is completely delicious and kiddie-friendly (pureed nashi pear, soy, ginger and garlic) but the ssamjang sauce on the side (gochujang, or Korean hot pepper paste, is the secret ingredient) goes off like a firecracker. 

Free-range chicken breasts, garlic, ginger, nashi pear, soy sauce (gluten free), sesame oil, honey. (SOY, SESAME)

Sauce: Doenjang (Korean miso), Gochujang (hot pepper paste), rice vinegar, honey, ginger, garlic, water. (SOY)

Sesame, Soy.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL2.1g11.6g
- SATURATED0.5g2.8g
- SUGARS4.424.5g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Dip slices of chicken in sauce and wrap in lettuce leaves with some sliced spring onion and coconut or other steamed rice. A big dish of stir-fried green vegetables or an Asian slaw dressed with soy and rice vinegar would work well on the side.

PLEASE NOTE:  This chicken is raw and should be fully cooked before consumption.

SMALL AND LARGE: Defrost fully before cooking. Preheat a lightly oiled, barbecue hotplate or griddle pan and cook chicken for 3-4 minutes a side.  Rest before serving. You could also whack it under the grill - for about 3-4 minutes a side or until beginning to char and cooked through. Rest for five minutes before slicing across into strips. 

DEFROST INFORMATION: Defrost overnight in the fridge. For a quick defrost, place in a sink of room temperature water and make sure you finish the cooking within two hours of beginning the defrosting process.

Cooking instructions are guidelines only.  Please adjust cooking times accordingly and ensure your food is piping hot before serving.