Korean Chicken with Pickled Cabbage Salad

Ingredients

6 chicken thigh fillets, halved crossways
2 Tbs salt-reduced soy sauce
2 Tbs sriracha or chilli sauce
1 Tbs brown sugar
1/2 tsp chilli powder
1/2 wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into matchsticks
1 Tbs white vinegar
2 tsp caster sugar
1 tsp salt
1 cup mint leaves
1 tsp sesame seeds, toasted

Method

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 minutes to develop the flavours.

Meanwhile, combine the wombok, carrot, vinegar, caster sugar and salt in a large bowl. Toss to combine.

Heat a barbeque grill or char-grill on medium. Cook chicken for 3-4 minutes each side or until caramelised and cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.

Drain the wombok mixture. Add the mint and toss to combine. Sprinkle the chicken with sesame seeds and serve with pickled cabbage salad.

Credits: Coles

Photo Credits: Coles