Korean chicken with pickled cabbage salad

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

Recipe «Korean chicken with pickled cabbage salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.