Korean Chicken
Sweet, spicy and smokey, this versatile sauce will be your new go-to barbecue accompaniment. We’ve used chicken, but next time try it with salmon fillets.
Hands-on time 25min. Cooking time about 20min. Serves 4
◆ 1 small carrot
◆ 100g (3½oz) mooli
◆ 50g (2oz) radishes, sliced
◆ Small handful fresh mint, roughly
chopped
◆ 1tsp each black and white sesame seeds (or 2tsp of either)
◆ Vegetable oil, to brush
◆ 2tbsp plain flour
◆ 2tbsp cornflour
◆ 8 skinless, boneless chicken thigh fillets, about 800g (1lb 12oz)
to serve
◆ 4 brioche buns, halved
◆ 8tbsp kimchi
◆ 4tsp mayonnaise for the barbecue sauce
◆ 2tsp cornflour
◆ 2tbsp soy sauce
◆ 3tbsp each dark brown sugar and sriracha
◆ 1tbsp each rice wine vinegar and runny honey
◆ ½tsp sesame oil
◆ 2 garlic cloves, crushed
◆ 2cm (¾in) piece fresh root ginger, grated 1 Make barbecue sauce: in a small bowl mix cornflour with 1tbsp water. Put remaining ingredients and 75ml (3fl oz) water into a pan. Heat gently to dissolve sugar. Add cornflour mix, bring to the boil and simmer, whisking, until thickened, about 3min. Set aside. 2 Peel carrot and mooli into ribbons or julienne. Mix in a bowl with the radishes, mint and sesame seeds. Set aside. 3 Heat a large griddle pan/pan/barbecue over medium-high heat; brush with oil. In a large bowl, mix flours with some seasoning. Toss chicken in mix, tapping off excess. Cook for about 10min, turning halfway, or until cooked through and charred. Toast buns. 4 Serve chicken in the buns with barbecue sauce, vegetable mix, kimchi and mayonnaise. PER SERVING 669cals, 41g protein, 31g fat (8g saturates), 56g carbs (26g total sugars), 3g fibre