Ingredients:

  • 60 ml (¼ cup) Soy Sauce (low sodium preferred)
  • 60 g (¼ cup) Gochujang (Korean chili paste)
  • 45 ml (3 Tbsp) Honey or Brown Sugar
  • 15 ml (1 Tbsp) Toasted Sesame Oil
  • 15 ml (1 Tbsp) Rice Vinegar
  • 2 cloves Garlic, minced finely
  • 1 tsp Fresh Ginger, grated
  • 680 g (1.5 lbs) Boneless, skinless Chicken Thighs, thinly sliced
  • 15 ml (1 Tbsp) Neutral Oil (e.g., grapeseed or canola) for cooking
  • 1 medium White Onion, thinly sliced
  • 3 cups Shredded Cabbage (Napa or Green), finely shredded
  • 1 large Carrot, julienned (matchstick cuts)
  • 4 Spring Onions (scallions), thinly sliced
  • 30 ml (2 Tbsp) Lime Juice (freshly squeezed is a must)
  • 5 ml (1 tsp) Caster Sugar (or granulated sugar)
  • Pinch of Sea Salt
  • 8 Medium Flatbreads (Pita, Tortilla, or Korean Hoddeok-style if homemade)
  • Toasted Sesame Seeds and Chopped Coriander (Cilantro) for garnish

Instructions:

  1. Whisk together all marinade ingredients (Soy Sauce, Gochujang, Honey/Sugar, Sesame Oil, Rice Vinegar, Garlic, and Ginger) in a large bowl. Add the thinly sliced chicken thighs and the sliced white onion. Ensure every piece is thoroughly coated. Cover and refrigerate for a minimum of 30 minutes, or ideally 2–4 hours.
  2. Combine the shredded cabbage, julienned carrot, and sliced spring onions in a separate medium bowl. In a small cup, whisk together the lime juice, sugar, and salt until the sugar is dissolved. Pour the dressing over the vegetables just before cooking the chicken and toss well.
  3. Place a wok or frying pan over high heat. Add the tablespoon of neutral oil and wait until it is shimmering. Add the marinated chicken and onion (cook in batches if necessary to avoid overcrowding). Stir-fry vigorously for 5–7 minutes until the chicken is cooked through, beautifully browned, and the marinade has reduced to a thick, sticky glaze. Remove from heat.
  4. Warm the flatbreads one by one until soft and pliable. Lay out the warm flatbread, spoon a generous amount of the warm, glazed chicken mixture down the centre, and top with a spoonful of the zesty slaw. Sprinkle with toasted sesame seeds and chopped coriander. Fold or roll tightly and serve immediately.