Korean chicken with pickled cabbage salad

Cooking Salads Korean chicken with pickled cabbage salad

Light up the barbie with this char-grilled, Korean-inspired chicken served with a pickled cabbage salad.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  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.
  2. Meanwhile, combine the wombok, carrot, vinegar, caster sugar and salt in a large bowl. Toss to combine.
  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.
  4. Drain the wombok mixture. Add the mint and toss to combine. Sprinkle the chicken with sesame seeds and serve with pickled cabbage salad.

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6 Coles RSPCA Approved Chicken Thigh Fillets, halved crossways
2 tbsp salt-reduced soy sauce
2 tbsp sriracha or chilli sauce
1 tbsp brown sugar
1/2 tsp chilli powder
1/2 wombok , finely shredded
2 carrots, peeled, cut into matchsticks
1 tbsp white vinegar
2 tsp caster sugar
1 tsp salt
1 cup fresh mint leaves
1 tsp sesame seeds, toasted

Adv

Autors
Preparation time
35
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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