Wednesday

Korean BBQ Shredded Chicken...


Sunday brunch is my staple TV foodie fix and Sunday's recipe this week was a mouth watering 'Korean shredded chicken'.

Super easy, super tasty and therefore perfect for yesterday evening's 'Monday bank holiday blues'.

You will need for 6 ppl:

For the Chicken

  • 2 onions, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp chilli flakes
  • Zest and juice of 3 limes
  • 100ml white wine vinegar
  • 2kg whole chicken
  • 12 flour tortillas (smaller sized ones)

For the BBQ sauce

  • 2 tbsp Korean chilli paste or hot chilli paste
  • 3 tbsp soft light brown sugar
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar

For the pickle
  • 100g caster sugar
  • 150ml rice vinegar
  • ½ head of white cabbage, very finely shredded
  • 2 carrots, very finely shredded
  • cucumber, deseeded and very finely sliced
  • Pinch of chilli flakes


Preheat the oven to 180°C/. 

Toss the onion, garlic, chilli, lime and vinegar together, in an oven proof dish and sit the chicken on top. Cover completely with foil and roast for about 90 minutes.



To make the pickle, heat the sugar and vinegar together until the sugar has dissolved. Stir the cabbage, carrots, cucumber and chilli flakes into the liquid. Ideally chill the pickle for an hour.



To make the BBQ sauce, whisk all the ingredients together.


When the chicken is cooked, remove from the oven, uncover and shred into the liquid in the tray.





Pile up the chicken, BBQ sauce and pickle in a flour tortilla, and wrap up to serve.






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