I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Sticky Korean Chicken Wrap
...in your mind.
You must accept cookies to see this video.
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!

‍

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

‍

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

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

POST REVIEW
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

-- / 5 average rating from -- reviews

Author Name
Comment Time

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era

Reply
Author Name
Comment Time

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era

Reply