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Korean Chicken Wrap
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Korean Chicken Wrap

Korean Chicken Wrap

If your ideal bite is messy, spicy, and loaded with flavor...we've got you. The chicken’s coated in a hot, sticky gochujang glaze, and wrapped in a warm, chewy green onion naan with charred cabbage. It’s the kind of thing you eat with both hands and zero regrets. Napkins highly recommended.

Makes 5

Ingredients

Chicken

  • 4 boneless, skinless chicken thighs
  • ¼ cup gochujang
  • 2 tablespoons soy
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon garlic paste, or 4 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1 teaspon chipotle chili powder
  • 2 teaspoons sesame oil
  • Kosher salt & coarse ground black pepper
  • 3 thin cabbage wedges
  • Chopped green onions for serving

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Green Onion Naan

  • 1 cup self-rising flour
  • 1 cup Greek yogurt
  • 4 green onions, finely chopped
  • Oil for cooking
  • 1 tablespoon butter
  • 1 large clove garlic, minced

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Directions

Chicken

  1. In a bowl whisk together gochujang, soy sauce, honey, vinegar, garlic, ginger, chili powder, sesame oil and salt & pepper
  2. Put chicken thighs in a bowl and add most of the marinada (keep some back for serving) toss to coat, and let sit 30 minutes or up to about 4 hours
  3. When ready, heat a grill to medium-high and grill chicken 5–6 minutes per side until cooked through (175 degrees will do it) and nicely charred - let rest a few minutes then slice
  4. While the chicken cooks, lightly oil the cabbage and grill until nicely charred - remove and rough chop
  5. To build: naan, cabbage, chicken, reserved sauce and green onions

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Green Onion Naan

  1. Combine flour and yogurt in a bowl, then add the green onion and mix until combined - it'll be messy
  2. Put on a lightly floured surface and knead until a soft, slightly sticky dough forms
  3. Cover with a towel and let 15 minutes
  4. When ready, divide the dough into 4 equal pieces, lightly flour your surface and roll out each piece to about 1/8 -1/4 inch thick
  5. Heat a cast iron or nonstick pan over medium-high, add a little neutral oil, and cook each 2–3 minutes a side until golden brown and spotted
  6. Melt butter with garlic, and brush on the hot naan before serving

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