Serves:4
Preparation time:20 minutes
Cooking time:20 minutes
Total protein load 170g / 42g per serve
Ingredients:
Korean inspired BBQ Chicken:
- 800g boneless, skinless chicken thigh fillets
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoons Chang's Sesame Oil
- 2 tablespoons gochujang paste
- 2 tablespoons runny honey
- 4 large garlic cloves, minced
- 3cm piece of fresh ginger, grated
- Salt and pepper
- 2 tablespoons cooking oil (for frying)
- 1 tablespoon sesame seed to garnish
Fresh Cucumber Salad:
- 1 telegraph cucumber, thinly sliced
- 1 small red onion, thinly sliced
- ¼ cup coriander, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 1 tablespoon Chang's Sesame Oil
Korean-inspired Noodles:
- 1 packet Chang's Wide Potato Glass Noodle
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoons Chang's Sesame Oil
- 1-2 tablespoons gochujang paste (depending on personal preference)
- 1 tablespoon runny honey
- 2 spring onions, chopped
- 1 tablespoon sesame seeds
Method:
- Marinate the Chicken:
In a large mixing bowl, combine the chicken with Tamari Soy Sauce, Sesame Oil, gochujang, honey, garlic, ginger, salt and pepper. Mix until the chicken is well coated. For best results, cover and marinate for an hour or more in the fridge. If short on time, you can cook it straight away. - Cook the Chicken:
- Oven-Baked Chicken: Preheat the oven to 210°C. Arrange the marinated chicken fillets on a baking tray lined with baking paper. Bake for 40 minutes, flipping halfway through, until the chicken is cooked through and slightly charred on the outside.
- Pan-Fried Chicken: Heat the cooking oil in a large pan over medium-high heat. Add the marinated chicken fillets and cook for 5 minutes on each side, or until golden brown and fully cooked through.
- Air-Fried Chicken: Preheat your air fryer to 200°C. Place the marinated chicken fillets in the air fryer basket in a single layer. Air fry for 18-20 minutes, flipping halfway through, until the chicken is crispy on the outside and cooked through (air-fried chicken can be slightly drier but much crispier)
Once cooked, allow resting time and then slice into 1cm thick pieces.
- Make the Cucumber Salad:
In a separate bowl, toss the cucumber slices with the onion, coriander, sesame seed, rice wine vinegar, sugar, Tamari Soy Sauce and Sesame Oil. Store in the fridge to chill — it gets even tastier after an hour. - Cook the noodles:
Cook Chang's Wide Potato Glass Noodles in boiling water for 12-15 minutes, or until tender but slightly chewy, then drain. Toss the noodles with the Tamari Soy Sauce, Sesame Oil, gochujang, and honey until well-coated and then add the sesame seeds and spring onions. - Assemble & Serve:
Divide the noodles among bowls, top with the chicken, and add the cucumber salad. Garnish with extra sesame seeds, spring onions, and fresh coriander, if desired.
