In a weeknight slump? This Korean-spiced chicken method takes just 10 minutes

Flash-cooked then rested in a vibrant glaze, this fuss-free idea works just as well with all manner of proteins, making it a handy template for quickfire meals.Catie GettSeptember 2, 2026In this excerpt from The Staple Store Cookbook Vol. 01, Catie Gett shares a fast-track technique designed for an easy weeknight win.“This may be my favourite recipe in the whole cookbook because I think it has the potential to get your creative juices flowing,” she writes.Built around an ingenious post-cooking marinating step, this flexible method transforms simple chicken breasts or firm tofu into a deeply flavourful meal in minutes. Describing the dish as a “vibe”, she says it’s on high rotation at her place because you can swap in whichever pantry dressings or proteins you have on hand.—Roslyn Grundy, Good Food recipe editorTen-minute chicken served over cabbage and edamame salad.Jana LanghorstTen-minute chicken (or tofu)The best recipes from Australia's leading chefs straight to your inbox.Sign upThe technique of marinating your protein after it is cooked adds serious versatility to your repertoire. Off the top of my head, this exact sauce would work just as well with freshly boiled white beans, blanched green beans, roasted cauliflower or grilled fish.It is also the meal prep of your dreams: it takes a maximum of 15 minutes to make and tastes even better after two days.Serve it over steamed rice, jasmine rice or atop a grain bowl. Pair with steamed greens, roasted vegetables or a cabbage and edamame salad. Use in lettuce wraps with fresh herbs and pickled vegies. Drizzle the resting juices over everything for extra flavour. And use any leftover slices of chicken for sandwiches or salads the next day.INGREDIENTS60ml (¼ cup) olive oil, plus extra for sealing800g chicken breasts (skin on or off) or 800g (2 x 400g blocks) firm tofujuice of ½ lemon40g (2 tbsp) gochujang1 tsp sweet paprika3 garlic cloves, crushed15g (1 tbsp) brown sugar, coconut sugar or honey1 good pinch saltMETHODPreheat oven to 180C fan-forced (200C conventional).Heat an oven-safe skillet or frying pan over medium-high heat. Add a drizzle of olive oil.Place chicken breasts in the pan. Sear for 2-3 minutes each side until golden. If using skin-on chicken, start skin-side down for crispy skin.Transfer the pan to the oven and cook for 10 minutes.Meanwhile, in a large flat dish, combine the olive oil, lemon juice, gochujang, paprika, garlic and the sugar or honey. Stir until the sugar dissolves.After 10 minutes, check the chicken – it should spring back when pressed or reach 75C in the thickest part when tested with a meat thermometer. Larger breasts may need 5-10 minutes more.Remove the chicken from the oven and immediately place it into the marinade while still hot. Set it aside to rest for 10 minutes.Slice and serve with the resting juices spooned over.Tofu methodPlace the firm tofu in a saucepan of salted boiling water for 5 minutes.Prepare the marinade as per chicken method.Drain the tofu, pat it dry and slice it into 2cm slabs.Pan-fry the slabs in a little oil until golden around the edges. You may need to do this in batches.Once cooked, toss the tofu in the marinade and let it rest for 10 minutes before serving.Serves 4 Photo: This is an edited extract from The Staple Store Cookbook Volume 01 by Catie Gett. Photographs by Jana Langhorst. Published by The Staple Store. RRP $44.More:Cookbook extractsFamily mealsMidweek dinnerBudgetFrom our partners