The combination of crisp lettuce, aromatic white rice, an addictive homemade Korean sweet chilli sauce & delicious griddled chicken for a Korean barbecue-inspired experience that is quick and easy enough for busy weeknights! Recipe in collaboration with Rachel Phipps.
First, marinate the chicken. Combine all the marinade ingredients – the onion, garlic and ginger without their skins – in a blender and blitz until you have a smooth marinade.
Cut each chicken thigh into 4 pieces and using the palm of your hand bash them down to flatten them a bit so they’re all of an even thickness.
Leave to marinate for at least 1 hour, but preferably overnight.
Cook the rice and separate the gem lettuce leaves into cups.
Meanwhile, whisk together all the Korean sweet chilli sauce ingredients and set aside.
Heat a griddle pan on high or get the barbecue going.
Cook the chicken pieces for about 5 minutes on each side until they’re nicely charred and totally cooked through – if you’re working inside you’ll want to open the windows as the sugar content in the plum syrup does produce a bit of smoke along with a beautiful char!
Bring everything to the table so everyone can build their own lettuce cups!
