Invite friends over for a barbecue and serve them Korean chicken with pickled salad for something refreshingly different. This is a quick, easy and flavourful recipe.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
Ingredients
6 Coles RSPCA Approved Chicken Thigh Fillets, halved crossways
2 tbs salt-reduced soy sauce
2 tbs sriracha or chilli sauce
1 tbs brown sugar
1/2 tsp chilli powder
1/2 wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into matchsticks
1 tbs white vinegar
2 tsp caster sugar
1 tsp salt
1 cup mint leaves
1 tsp sesame seeds, toasted
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Method
Step 1
Combine the chicken, soy sauce, sriracha, brown sugar and chilli powder in a large bowl. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.
Step 2
Meanwhile, combine the wombok, carrot, vinegar, caster sugar and salt in a large bowl. Toss to combine.
Step 3
Heat a barbecue grill or chargrill on medium. Cook chicken for 3-4 mins each side or until caramelised and cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 4
Drain the wombok mixture. Add the mint and toss to combine. Sprinkle the chicken with sesame seeds and serve with pickled cabbage salad.
Prep time15 mins15 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
Ingredients
6 Coles RSPCA Approved Chicken Thigh Fillets, halved crossways
2 tbs salt-reduced soy sauce
2 tbs sriracha or chilli sauce
1 tbs brown sugar
1/2 tsp chilli powder
1/2 wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into matchsticks
1 tbs white vinegar
2 tsp caster sugar
1 tsp salt
1 cup mint leaves
1 tsp sesame seeds, toasted
Description
Invite friends over for a barbecue and serve them Korean chicken with pickled salad for something refreshingly different. This is a quick, easy and flavourful recipe.
Method
Step 1
Combine the chicken, soy sauce, sriracha, brown sugar and chilli powder in a large bowl. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.
Step 2
Meanwhile, combine the wombok, carrot, vinegar, caster sugar and salt in a large bowl. Toss to combine.
Step 3
Heat a barbecue grill or chargrill on medium. Cook chicken for 3-4 mins each side or until caramelised and cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 4
Drain the wombok mixture. Add the mint and toss to combine. Sprinkle the chicken with sesame seeds and serve with pickled cabbage salad.
