Korean-Style BBQ Chicken

Ingredients:

2 tbs soy sauce

2 tbs mirin seasoning

1 tbs honey

2 tbs sesame oil

1 tbs sesame seeds, toasted

1/2 tsp dried chilli flakes (optional)

6 Chicken thighs fillets

100 grams vermicelli rice noodles

8 butter lettuce leaves

Pickled vegetables

2 carrots, peeled, cut into long matchsticks

1/2 womb finely shaved

1/4 cup rice wine vinegar

1 tbs caster sugar

1/4 tsp salt

Directions

1. Combine the soy sauce, miring, 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.

2. Heat a barbeque 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.

3. Meanwhile to make the pickled vegetables, combine the carrot, cucumber, womb, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.

4. While the vegetables are soaking place noodles in a large heat proof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Refresh under cold water. Drain well.

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.

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.

Serves 4.

Recipe from Free Coles Magazine January 2020