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Sticky Korean Chicken Wrap
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Sticky Korean Chicken Wrap

Sticky Korean Chicken Wrap

These Sticky Korean Chicken Wraps are sweet, spicy, savory, messy in the best way and wrapped up in a warm green onion naan. I have only 1 word to describe them: daaaaaaaaamn!

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Makes about 6

Ingredients

Chicken

  • ¼ cup gochujang
  • 2 tablespoons soy
  • 2 tablespoons rice vinegar
  • 2 tablespoons hot honey
  • 4 cloves garlic, minced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon sesame oil
  • 1/2 teaspoon kosher salt
  • 1.5 pounds chicken thighs
  • 3 cabbage wedges, about an inch thick
  • Diced green onions for garnish

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Green Onion Naan

  • 1.5 cups self-rising flour
  • 1.5 cups Greek yogurt
  • 4 green onions, finely chopped
  • Neutral oil for cooking
  • 1 tablespoon butter,
  • 1 clove garlic, minced

Directions

Chicken

  1. Mix all ingredients (except chicken) together until smooth
  2. Keep back a little for basting, and add rest to the chicken, tossing well to cover - let sit for 30 minutes up to 4 hours
  3. Heat a grill or grill pan to medium-high and grill chicken 5–6 minutes per side until cooked through and slightly charred - let rest a few minutes, then chop into bite size pieces
  4. While the chicken cooks, lightly oil the cabbage and grill until nicely charred on both sides - chop up
  5. To serve: naan, charred cabbage, chicken, a little of the reserved sauce and finely some green onions

Naan

  1. Combine flour and yogurt in a bowl, mix a little then add the green onion and mix well to combine - form into a large ball of dough, let rest 5 minutes while your pan heats up
  2. Put on a lightly floured surface, sprinkle a little extra flour on top, shape again into a ball and cut into 6 even portions
  3. Roll out each piece into a round or oval
  4. Heat a cast iron or nonstick pan over medium-high, add a light coating of oil and cook each flatbread for 2–3 minutes per side until golden brown with a few darker spots
  5. Melt butter butter with garlic and brush on the hot flatbreads before serving