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Korean-style BBQ chicken recipe
Korean-style BBQ chicken recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious Korean BBQ chicken in crisp lettuce cups, perfect for a weeknight family meal.
Ingredients:
  • 42.00 gm soy sauce
  • 20.00 gm mirin seasoning
  • 28.60 gm honey
  • 2 tsp sesame oil
  • 12.00 gm sesame seeds, toasted
  • 1/2 tsp dried chilli flakes (optional)
  • 6 Australian Chicken Thigh Fillets
  • 100g vermicelli rice noodles
  • 8 butter lettuce leaves
  • 4.00 carrots, peeled, cut into long matchsticks
  • 1/2 wombok (Chinese cabbage), finely shaved
  • 60ml rice wine vinegar
  • 20.00 gm caster sugar
  • 0.60 gm salt
Instructions:
  • In a large bowl, mix together soy sauce, mirin, honey, oil, sesame seeds, and optional chili flakes. Add chicken and coat evenly. Let marinate for 15 minutes to enhance the flavors.
  • Preheat a barbecue grill or chargrill over medium heat. Drain the chicken while saving the soy sauce mixture. Grill the chicken for 4-5 minutes on each side or until fully cooked. Place on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • For the pickled vegetables, toss together carrot, cucumber, wombok, vinegar, sugar, and salt in a large bowl. Let it sit for 5 mins to marinate. Drain before using.
  • After soaking the vegetables, place the noodles in a large heatproof bowl and cover them with boiling water. Let them soak for 5 minutes, then refresh them under cold water and drain well.
  • In a saucepan, heat the soy sauce mixture over high heat until it comes to a boil. Then, reduce the heat to medium and simmer while stirring for 2 minutes until the glaze thickens slightly.
  • Slice the chicken generously. Place the lettuce leaves on a large serving platter, then layer with noodles, pickled vegetables, and chicken. Finish by drizzling with the glaze before serving.

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