The Hut Korean-style Chicken with Spicy Prawn Rice & Pickled Cucumber

Serving size

1 person 2 people 4 people

Ingredients

1 onion
25g honey
1 tbsp rice vinegar

(Rice Vinegar, Salt)
600g British Free Range chicken thighs
200g king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
1 tsp sesame seeds (Sesame)
3 pak choi
3 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
4 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 tsp brown mustard seeds (Mustard)

(Brown Mustard Seeds 100%)
1 cucumber
200g brown rice

(100% Brown Rice)

Allergens

Contains: Crustaceans, Sesame, Soya, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	617Kcal
	537kJ	2583kJ
Fat	4.4g	21g
of which saturates	1.1g	5.5g
Carbohydrates	12g	58g
of which sugars	2.9g	14g
Protein	10g	49g
Salt	0.81g	3.9g
Fibre	1.6g	7.6g

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High protein New 5 plants Low sat fat The Hut

The Hut Korean-style Chicken with Spicy Prawn Rice & Pickled Cucumber

Name: The Hut Korean-style Chicken with Spicy Prawn Rice & Pickled Cucumber - Recipe Box
Brand: Mindful Chef
Price: 29.50 GBP
Availability: InStock

Prep time: 20 mins

Total time: 40 mins

Cuisine: Korean

Food group: Poultry

Transport yourself to the coast with Mindful Chef x The Hut. Tender free-range British chicken thighs are glazed in a fiery gochujang marinade and roasted until golden and caramelised. They top a fragrant fried rice, studded with buttery king prawns, and leafy pak choi. Tangy pickled cucumber ribbons bring a crisp, refreshing lift, for the perfect balance of flavours.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a medium bowl, a small bowl, a sieve & a peeler

Boil the rice and pickle the cucumber

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Peel the cucumber into ribbons and add to the medium bowl, along with the vinegar, mustard seeds and a pinch of salt and pepper. Toss to coat, then set aside to pickle

Roast the chicken & make the gochujang sauce

Lay the chicken thighs flat onto the large baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Roast for 6 mins
In the small bowl, combine the gochujang, tamari, honey and ginger & garlic paste

Finish roasting

Quarter the pak choi lengthways
After 6 mins, coat the chicken with three-quarters of the gochujang sauce. Add the pak choi alongside, drizzle with 1 tsp oil and season with salt and pepper
Roast together for another 10 mins, until the chicken is cooked through

Make the fried rice

Meanwhile, finely dice the onion. Drain and roughly chop the prawns
Reheat the rice pan with 1 tsp oil on medium heat. Once hot, add the prawns and onion and cook for 6 mins, until the prawns are pink and cooked through. Season with salt and pepper
Add the cooked rice and the remaining gochujang sauce. Toss to combine and cook for another 1 min

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Check your prawns are cooked through; they should be opaque, firm and steaming hot
Serve the prawn rice onto plates, topped with the gochujang chicken. Serve the pickled cucumber and pak choi alongside. Sprinkle over the sesame seeds to finish