Korean Chicken Wrap Recipe 485 Food

KOREAN CHICKEN LETTUCE WRAPS

Korean Chicken Lettuce Wraps image

Chicken lettuce wraps are an adventurous way to introduce new flavors and cuisines to your table of eaters. They're a lot like tacos-handheld and highly customizable-and often very fast to prepare. For this Korean-inspired version, we let chicken marinate in big-flavor ingredients-gochujang, sesame oil, soy sauce, and brown sugar. Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste). The marinated chicken only needs a quick sauté before you pair it with crunchy refreshing toppings like cucumber and green onions and a crisp Bibb lettuce leaf.

Provided by Laraine Perri

Time 2h20m

Yield Serves 4 (serving size: 3 lettuce wraps and 1 1/2 teaspoons sauce)

Number Of Ingredients 13

Ingredients

2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons dark brown sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon gochujang sauce (such as Annie Chun's)
1 tablespoon minced fresh garlic
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast halves, thinly sliced
1 cup uncooked long-grain brown rice
2 teaspoons canola oil
1 teaspoon toasted sesame seeds
12 Bibb lettuce leaves
24 English cucumber slices
4 green onions, diagonally sliced

Steps:

Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
Cook rice according to package directions.
Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.

Nutrition Facts : Calories 428, Carbohydrate 49 g, Cholesterol 73 mg, Fat 12.4 g, Fiber 4 g, Protein 30 g, SaturatedFat 1.9 g, Sodium 567 mg

KOREAN FRIED CHICKEN WRAPS

Korean Fried Chicken Wraps image

Provided by Monterey Salka

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

Ingredients

2 boneless, skinless chicken breasts, sliced into strips
2 cups buttermilk
Oil, for deep-frying
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons onion powder
1 tablespoon chili powder
Salt and pepper
2 cups soy sauce
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup thinly sliced celery
1/4 cup thinly sliced red onion
1/4 cup thinly sliced radish
1 tablespoon mirin
1 teaspoon sesame oil
Zest and juice of 2 limes
1/2 cup sambal oelek
1/4 cup agave nectar
1/4 cup tomato paste
1/2 cup mayonnaise
2 tablespoons white miso
1 tablespoon grated fresh ginger
1 teaspoon fish sauce
Half 14-ounce package wonton skins
4 tablespoons furikake seasoning
4 flour tortillas
Micro cilantro, for garnish

Steps:

Soak the chicken in the buttermilk for 5 minutes. Meanwhile, fill a large Dutch oven halfway with oil and heat slowly to 375 degrees F on a deep-fry thermometer. Line a plate with a paper towel. Combine the flour, garlic powder, ground ginger, onion powder, chili powder and 4 teaspoons salt in a large shallow dish. Remove the chicken from the buttermilk, let the excess drip off and then dredge in the spiced flour mixture. Fry the chicken until golden and cooked through, about 7 minutes. Drain on the lined plate. (Bring the oil back to 375 degrees F, then lower the heat to hold at temperature.)
In a large bowl, combine the soy sauce, green cabbage, red cabbage, celery, onion, radish, mirin, sesame oil, lime zest and juice, and salt and pepper to taste. Let sit.
In a small bowl, stir together the sambal oelek, agave nectar and tomato paste, and brush onto the chicken.
Stir together the mayonnaise, miso, ginger and fish sauce in another small bowl. Set aside.
Bring the oil back to 375 degrees F if necessary. Separate the wonton skins and fry until crispy, about 5 minutes. Sprinkle with furikake.
Smear the miso mayonnaise on the tortillas and top with the slaw and some chicken. Wrap and serve with wonton chips on the side. Garnish with micro cilantro.

KOREAN GRILLED CHICKEN

Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

Steps:

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
Light a grill, making sure to include a zone of indirect heat.
Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.