Korean Chicken Wrap Recipe 485
KOREAN CHICKEN WRAP RECIPE - (4.8/5)
Provided by hanley89
Number Of Ingredients 17
Steps:
- 1.In a medium bowl, combine hoisin sauce, soy sauce, honey, ginger, garlic,chili-garlic sauce and sesame oil, Season with salt and pepper. Add chicken, combine and marinate in the refrigerator for one hour 2.Remove Chciken from marinade, reserve the marinade for brushing the chicken when grilling. 3. Cook chicken over medium heat for 10 minutes, turning once. Brush with sauce. Cook until golden brown, about 3 minutes or until cooked 4.Transfer chicken to cutting board and let stand for 5 minutes. then cut into 1/2 inch strips 5.Arrange Chicken and lettuce on a platter and serve with hoisin sauce, carrots , cucumbers and scallions in separate bowls Note: can also layer as a salad;lettuce,chicken, carrots, cucumbers and scallions and drizzle hoisin sauce over salad or serve over brown rice
KOREAN FRIED CHICKEN WRAPS
Steps:
- Soak the chicken in the buttermilk for 5 minutes. Meanwhile, fill a large Dutch oven halfway with oil and heat slowly to 375 degrees F on a deep-fry thermometer. Line a plate with a paper towel. Combine the flour, garlic powder, ground ginger, onion powder, chili powder and 4 teaspoons salt in a large shallow dish. Remove the chicken from the buttermilk, let the excess drip off and then dredge in the spiced flour mixture. Fry the chicken until golden and cooked through, about 7 minutes. Drain on the lined plate. (Bring the oil back to 375 degrees F, then lower the heat to hold at temperature.)
- In a large bowl, combine the soy sauce, green cabbage, red cabbage, celery, onion, radish, mirin, sesame oil, lime zest and juice, and salt and pepper to taste. Let sit.
- In a small bowl, stir together the sambal oelek, agave nectar and tomato paste, and brush onto the chicken.
- Stir together the mayonnaise, miso, ginger and fish sauce in another small bowl. Set aside.
- Bring the oil back to 375 degrees F if necessary. Separate the wonton skins and fry until crispy, about 5 minutes. Sprinkle with furikake.
- Smear the miso mayonnaise on the tortillas and top with the slaw and some chicken. Wrap and serve with wonton chips on the side. Garnish with micro cilantro.
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- Light a grill. In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil. Season the barbecue sauce with salt and pepper.
- Brush the chicken lightly with vegetable oil and season with salt and pepper. Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through, about 10 minutes. Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.
- Arrange the chicken and lettuce on a platter. Allow guests to make their own wraps by brushing a small amount of hoisin sauce on a lettuce leaf, topping it with cucumber, scallions, chicken and a squeeze of lime and rolling it up.
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- In a bowl, whisk together the soy sauce, brown sugar, sesame oil, and chili garlic sauce. Season with salt and pepper, to taste. Add chicken to the marinade and toss around to coat evenly. Cover and refrigerate 1 hour up to overnight.
- Heat oil in a large non-stick skillet over medium-high heat. When hot, add chicken with the marinade and cook for about 3-5 minutes or until cooked through, stirring frequently. Do not overcrowd the chicken. Cook in batches if need to. Sprinkle the cooked chicken with sesame seeds
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