Korean-Style Chicken Wraps
Summary Not available
- Hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 fresh ginger
- 2 garlic cloves (minced)
- 1 teaspoon chili-garlic sauce
- 1 teaspoon sesame oil
- ground pepper
- 3 pounds skinless (trimmed of visible fat)
- Vegetable oil (for brushing)
- 1 leaf lettuce (separated into leaves)
- 1 small cucumber (peeled and cut into 2-inch matchsticks)
- 3 scallions (cut into 2-inch matchsticks)
- Lime wedges (for serving)
Light a grill
In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil
Season the barbecue sauce with salt and pepper
Brush the chicken lightly with vegetable oil and season with salt and pepper
Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through, about 10 minutes
Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer
Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips
Arrange the chicken and lettuce on a platter
Allow guests to make their own wraps by brushing a small amount of hoisin sauce on a lettuce leaf, topping it with cucumber, scallions, chicken and a squeeze of lime and rolling it up
No extra notes