Crunchy Korean Chicken Salad Wraps

• porties: 4 servings
• totale tijd: 14 minutes

Ingrediënten

4 boneless skinless chicken thighs

1 cup panko breadcrumbs

4 large burrito tortillas or flour wraps

sesame oil

soy sauce

rice vinegar

garlic chili oil

gochugaru flakes

gochujang pepper paste

brown sugar

mixed greens for salad

shredded carrot, sliced onion, sliced cucumber, sliced tomato, thinly sliced radish, and diced avocado for the salad

toasted sesame seeds

juice of 1 lime

minced garlic and ginger

neutral oil

cornstarch slurry (1 tsp cornstarch + 2 tsp water)

Instructies

rub the chicken with a bit of sesame oil before lightly sprinkling with gochugaru flakes and coating with breadcrumbs

air fry at 400F for 13-15 min until crispy

combine the mixed greens and fresh ingredients for the salad

top the salad with gochugaru flakes and sesame seeds

drizzle on some sesame oil and rice vinegar, top with chili oil, and squeeze in some fresh lime juice; toss the salad

heat a small sauce pan on low heat, add a bit of neutral oil, and toast some minced garlic and ginger

add in 1/4 cup soy sauce, 2 tbs rice vinegar, 1 tbs sesame oil, 1 tbs gochujang pepper paste, 1 tbs brown sugar, and cornstarch slurry

bring sauce to a simmer and mix well until sauce thickens; turn off the heat

cut chicken into bite-sized pieces and heat the tortillas so they wrap easily

place some salad and chicken onto a tortilla, top with sauce, and wrap tightly

heat a pan on low heat, add a bit of oil, and toast both sides of the wrap until crisp