Thursday, February 20, 2014

Korean-Style Chicken Wraps

The original recipe is from Food Network. I adapted it by leaving out an ingredient I don't usually have on hand and substituting chicken breasts for the thighs it called for and olive oil for the vegetable oil. The hoisin sauce link is to a recipe for homemade sauce. There are manufactured gluten-free hoisin sauces, but they can be difficult to find.

1/4 cup low-sodium gluten-free soy sauce 
2 tablespoons honey 
1 tablespoon finely grated fresh ginger (How to Grate Ginger Video)
2 garlic cloves, minced 
1 teaspoon Asian sesame oil 
Salt and freshly ground pepper 
3 pounds skinless, boneless chicken trimmed of visible fat 
Olive oil, for brushing 
Lettuce leaves of choice 
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, Asian sesame oil. Season sauce with salt and pepper. Brush the chicken lightly with olive oil and season with salt and pepper. Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through. Brush with the barbecue sauce and return to the grill, turning and brushing, until golden brown. 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, then rolling it up.

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