Korean Chicken

January 31, 2026 Leave a comment

Ingredients Method

Ingredients
  

Chicken Marinade
  • 3 lbs boneless chicken thighs
  • 2 tsp salt
  • 3 tsp garlic powder
  • 4 tsp onion powder
  • 100 g gochujang paste
  • 50-60 g minced garlic
  • 35 g sesame seeds
  • 60 g honey
  • 30 g light soy sauce
  • 40 g dark soy sauce
Creamy Gochujang sauce
  • 200 g low fat yoghurt
  • 120 g light mayo
  • 25 g gochujang paste
  • 25 g honey
  • 2 tsp garlic powder
  • dash of milk if needed
Crunchy Cucumber Slaw
  • 300 g cucumber thinly sliced
  • 200 g grated carrots
  • 200 g red onion thinly sliced
  • 20 g sesame seeds
  • 40 g rice vinegar
  • 30 g sriracha

Method
 

  1. trim excess fat from chicken, add seasonings and marinade ingredients. Mix and set aside. Let marinade for an hour.
  2. In a bowl add all slaw ingredients, mix until well combined
  3. In another bowl mix all sauce ingredients well, add milk for desired consistency
  4. line sheet pan with baking paper, spread marinated chicken evenly. Bake in oven at 200C for 25-30 mins until golden.
  5. toast wraps, add all of it boom

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