Maple Slaw with Sweet & Spicy Shredded Chicken
If salads had personalities, this one would be loud, sweet, a little spicy, and full of drama.
This maple slaw with sweet and spicy shredded chicken is crunchy, juicy, fresh, and absolutely not boring.
It's the kind of dish you make when you're trying to eat something light but also want flavour that smacks.
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About this recipe
About the Slaw
Let’s talk about this slaw first.
It’s colourful, crunchy, and zingy from a punchy little dressing made with maple syrup, sesame oil, and rice vinegar (or lemon juice if that’s what you’ve got).
Carrot ribbons and shredded cabbage soak up the sweet-savoury magic and bring a refreshing bite to every forkful.
About The Chicken
And now, the chicken is where things get really exciting.
Skinless, boneless thighs get marinated in maple, gochujang, garlic and ginger, turning into sticky-sweet-spicy gold after a blast in the air fryer or oven.
Once cooked and shredded, it’s the perfect protein to layer over the slaw, tuck into a bun, or throw over rice.
This is meal prep that doesn’t feel like meal prep - bold flavours, minimal effort, and leftovers you’ll actually look forward to.
Why You’ll Love This Recipe
- Balanced but bold – Sweet, spicy, tangy, and savoury all at once.
- No boring chicken here – This marinade turns thighs into flavour bombs.
- Perfect for lunches or dinners – Meal prep it or make it fresh.
- Naturally gluten-free & dairy-free – Bonus points for flexibility.
Ingredients
For the Slaw
- 3 carrots, ribboned with a peeler
- ¼ red cabbage, finely shredded
- ¼ white cabbage, finely shredded
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 2 tbsp rice vinegar or lemon juice
- Pinch of salt
For the Chicken
- 4-5 skinless, boneless chicken thighs
- 1 tbsp maple syrup
- 1 tbsp gochujang paste
- ½ tbsp sesame oil
- 1 clove garlic, grated
- 1 tsp minced ginger
Pair it with
Instructions
1. Marinate the Chicken
In a bowl, mix together maple syrup, gochujang, sesame oil, garlic, and ginger.
Add the chicken thighs and coat well. Cover and marinate for at least 1 hour - overnight is even better for deeper flavour.
2. Cook the Chicken
Preheat your air fryer to 180°C (or oven to 200°C).
Cook the chicken for 15–20 minutes, or until cooked through and slightly caramelised at the edges.
Let rest for 5 minutes, then shred with two forks.
3. Make the Slaw
In a large bowl, whisk together maple syrup, sesame oil, rice vinegar (or lemon juice), and a pinch of salt.
Toss through the cabbage and carrot ribbons until everything is evenly coated and slightly wilted.
4. Assemble
Serve a generous pile of slaw topped with warm shredded chicken.
Optional but encouraged: scatter through some chopped fresh coriander, or finely chopped chives.
Tips
- No gochujang? Try sriracha or your favourite chilli sauce, though you’ll lose some of the deep fermented flavour.
- Add crunch – Toasted sesame seeds or crushed peanuts make a great topping.
- Make it a wrap – Wrap everything up in a tortilla or lettuce leaves for a killer handheld lunch.
- Keep it veggie – Use tofu or tempeh instead of chicken and marinate the same way.
FAQs
Can I use chicken breast instead?
Yes, but thighs are juicier and more flavourful. If using breast, don’t overcook—it dries out quicker.
Can I prep this ahead of time?
Absolutely! Store the slaw and chicken separately for up to 3 days and assemble when ready to eat.
Is it spicy?
Gochujang adds a mild to medium heat with depth, not a fiery burn. Adjust the amount to suit your spice tolerance.
What if I don’t have an air fryer?
No problem - just roast the chicken in the oven at 200°C for about 20 minutes, or until cooked through and slightly caramelised.
Video demonstration
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