🍳 Save hours on your meal prep — Sunday Chef does the planning for you

No more digging through saved recipes, piecing every ingredient into one grocery list, and working out exactly how much of each thing to buy. These are the exact recipes from the video, ready to cook as one plan.

• Fastest cook time, figured out for you — Cue, our cook player, works out the smartest order to cook everything at once — prep one dish while another simmers — so the whole spread is done in the least time possible, then walks you through every step so you're never guessing what's next.
• Hit your macro goals — scale any recipe's servings up or down and the macros + ingredients recalculate instantly.
• Cook the recipes you saved — build your plan from the viral recipes you actually want, not random blog filler.
• One grocery list, exact amounts — every ingredient across all the dishes combined into a single list, with the exact quantities to buy.

Hours of planning, shopping math, and guesswork — gone.

<aside> 🍳 Cook this exact plan in 58 minutes with Sunday Chef →

</aside>

Padak Fried Korean Chicken (파닭)

Makes 2 servings

631 kcal · 53g protein · 67g carbs · 15g fat per serving

<aside> 🛒 Ingredients

• 2 tbsp (~32g) soy sauce, for marinade
• 0.5 tbsp (~7g) lemon juice
• 1 tbsp (~15g) Shaoxing wine
• 0.5 tsp (~1g) white pepper
• 1 tbsp (~6g) ginger, minced
• 1 (~33g) egg white, no yolk
• 2 tbsp (~32g) soy sauce, for sauce
• 0.5 tbsp (~10g) wasabi
• 1 tbsp (~15g) rice vinegar
• 0.75 cup (~144g) potato starch, coarse
• 1 tbsp Korean hot mustard paste, optional
• 1 (~0g) cooking spray, light coat
• 2 tbsp (~30g) water
• 1 lb (~454g) chicken thighs, skinless, boneless, chopped into 2-inch cubes
• 4 whole (~60g) green onion, sliced into very thin long strips
• 0.5 tbsp brown sugar
• 1.5 tbsp (~13g) garlic, minced </aside>

Instructions

1. Slice the green onions into very thin long strips. Chop the chicken thighs into 2-inch cubes.
2. In a bowl, combine the chicken cubes with white pepper, minced garlic, minced ginger, Shaoxing wine, egg white, and soy sauce. Mix well to coat evenly and set aside to marinate briefly while you prep the rest.
3. Pour the coarse potato starch onto a plate. Dip each marinated chicken piece into the starch, pressing to ensure it is fully coated on all sides.
4. Spray the air fryer basket with cooking spray. Place the starch-coated chicken pieces inside in a single layer and give them a light spray of cooking oil on top. Cook at 390°F for 13 to 15 minutes, flipping halfway through, until crispy and golden brown.
5. In a small bowl, whisk together the Korean hot mustard paste, wasabi, brown sugar, soy sauce, rice vinegar, water, and lemon juice until the sugar is dissolved and everything is combined.

Gochujang chicken rice cooker bowl

Makes 4 servings

599 kcal · 45g protein · 71g carbs · 14g fat per serving

<aside> 🛒 Ingredients

• 20g honey
• 60g soy sauce
• 200g frozen vegetables, optional, your choice
• 20g sesame oil
• 260g rice, raw, washed
• 40g gochujang
• 40g garlic, minced
• 260g chicken bone broth
• 720g boneless skinless chicken thigh </aside>

Instructions