Korean-style BBQ chicken recipe

This succulent Korean-style BBQ chicken served in open lettuce cups is a tasty family dinner for any night of the week.

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Hey everyone, I hope you are having an incredible day today. Hey everyone, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, Korean-style BBQ chicken recipe. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have Korean-style BBQ chicken recipe using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Korean-style BBQ chicken recipe:

1. 2 tbsp soy sauce
2. 2 tbsp mirin seasoning
3. 1 tbsp honey
4. 2 tsp sesame oil
5. 1 tbsp sesame seeds, toasted
6. 1/2 tsp dried chilli flakes (optional)
7. 6 Coles RSPCA Approved Australian Chicken Thigh Fillets
8. 100g vermicelli rice noodles
9. 8 butter lettuce leaves
10. 2 carrots, peeled, cut into long matchsticks
11. 2 carrots, peeled, cut into long matchsticks
12. 1/2 wombok (Chinese cabbage), finely shaved
13. 1/4 cup (60ml) rice wine vinegar
14. 1 tbsp caster sugar
15. 1/4 tsp salt

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Steps to make Korean-style BBQ chicken recipe:

1. Combine the soy sauce, mirin, honey, oil, sesame seeds and chilli flakes, if using, in a large bowl. grow the chicken and slope to coat. Set aside for 15 mins to development the flavours.
2. Heat a barbecue grill or chargrill something like medium. Drain the chicken, reserving the soy sauce mixture. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover next foil and set aside for 5 mins to rest.
3. Meanwhile, to make the pickled vegetables, add up the carrot, cucumber, wombok, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.
4. While the vegetables are soaking, place noodles in a large heatproof bowl. Pour greater than enough boiling water to cover. Set aside for 5 mins to soak. Refresh out cold asleep cold water. Drain well.
5. Heat the reserved soy sauce union in a saucepan higher than high heat. Bring to the boil. Reduce heat to medium and simmer, stirring, for 2 mins or until the glaze thickens slightly.
6. Thickly slice the chicken. Arrange the lettuce leaves roughly speaking a large serving platter. height following the noodles, pickled vegetables and chicken. Drizzle similar to the glaze to serve.

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