This smoky Korean-style chicken served in crisp butter lettuce leaves is a delicious option to add to your midweek menu.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
Ingredients
2 tbs soy sauce
2 tbs mirin seasoning
1 tbs honey
2 tsp sesame oil
1 tbs sesame seeds, toasted
1/2 tsp dried chilli flakes (optional)
6 Coles RSPCA Approved Australian Chicken Thigh Fillets
100g vermicelli rice noodles
8 butter lettuce leaves
Pickled vegetables
2 carrots, peeled, cut into long matchsticks
2 Lebanese cucumbers, cut into long matchsticks
1/2 wombok (Chinese cabbage), finely shaved
1/4 cup (60ml) rice wine vinegar
1 tbs caster sugar
1/4 tsp salt
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the soy sauce, mirin, honey, oil, sesame seeds and chilli flakes, if using, in a large bowl. Add the chicken and turn to coat. Set aside for 15 mins to develop the flavours.
Step 2
Heat a barbecue grill or chargrill on medium. Drain the chicken, reserving the soy sauce mixture. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, to make the pickled vegetables, combine the carrot, cucumber, wombok, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.
Step 4
While the vegetables are soaking, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Refresh under cold water. Drain well.
Step 5
Heat the reserved soy sauce mixture in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer, stirring, for 2 mins or until the glaze thickens slightly.
Step 6
Thickly slice the chicken. Arrange the lettuce leaves on a large serving platter. Top with the noodles, pickled vegetables and chicken. Drizzle with the glaze to serve.
Prep time10 mins10 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
Ingredients
2 tbs soy sauce
2 tbs mirin seasoning
1 tbs honey
2 tsp sesame oil
1 tbs sesame seeds, toasted
1/2 tsp dried chilli flakes (optional)
6 Coles RSPCA Approved Australian Chicken Thigh Fillets
100g vermicelli rice noodles
8 butter lettuce leaves
Pickled vegetables
2 carrots, peeled, cut into long matchsticks
2 Lebanese cucumbers, cut into long matchsticks
1/2 wombok (Chinese cabbage), finely shaved
1/4 cup (60ml) rice wine vinegar
1 tbs caster sugar
1/4 tsp salt
Description
This smoky Korean-style chicken served in crisp butter lettuce leaves is a delicious option to add to your midweek menu.
Method
Step 1
Combine the soy sauce, mirin, honey, oil, sesame seeds and chilli flakes, if using, in a large bowl. Add the chicken and turn to coat. Set aside for 15 mins to develop the flavours.
Step 2
Heat a barbecue grill or chargrill on medium. Drain the chicken, reserving the soy sauce mixture. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, to make the pickled vegetables, combine the carrot, cucumber, wombok, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.
Step 4
While the vegetables are soaking, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Refresh under cold water. Drain well.
Step 5
Heat the reserved soy sauce mixture in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer, stirring, for 2 mins or until the glaze thickens slightly.
Step 6
Thickly slice the chicken. Arrange the lettuce leaves on a large serving platter. Top with the noodles, pickled vegetables and chicken. Drizzle with the glaze to serve.
