Korean-Style Chicken Recipe With Sweet Crunch Lettuce | Woolworths

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a lower-calorie option while maintaining heat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower-glycemic sweetener.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

Prepare the marinade using a food processor.

Add 2 garlic cloves, 1 nashy pear, 1 French shallot, 1/4 cup soy sauce, 1 tablespoon sesame oil, 2 tablespoons rice brown syrup, a pinch of ground white pepper, and ginger to the food processor.

Puree the marinade until smooth.

Put half of the marinade into a bowl with the chicken and mix well, reserving the other half for later.

Slice 4 spring onion shoots on the diagonal and add half to the chicken marinade, reserving the other half for later.

Mix in about 1 tablespoon of toasted sesame seeds into the chicken marinade.

Wash hands thoroughly after handling raw chicken.

Marinate the chicken in the fridge for 10 minutes, or overnight if preferred.

Prepare a chili salad by thinly slicing 2 long red chilies and 1 French shallot, then add to a bowl.

Take 1 leaf of sweet crunch lettuce, bunch it over and slice it, adding it to the bowl with the chilies and shallots.

Add 1 teaspoon of rice wine vinegar to the salad and toss to combine.

Heat a char grill plate until hot.

Add a small amount of the reserved marinade to the grill plate before cooking the chicken.

Cook the marinated chicken in batches, ensuring not to overcrowd the grill to prevent boiling.

Once cooked, assemble the lettuce cups with microwavable long grain white rice, the grilled chicken, remaining marinade, salad, spring onions, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens