Korean Barbecued Chicken Lettuce Cups
When I grew up, my family and I had Chinese take out on a regular basis. I always loved the fried rice, dumplings and egg rolls. They were delicious and I always looked forward to those nights when we ordered out. Then in college, I had two Asian roommates. One was Korean and the other was Indonesian, so for four years, I was treated to numerous Asian dishes that were all absolutely delicious. But the best thing about them was that they were all homemade. I got to experience kimchi and Zongzi and every kind of curry known to man.
While I always knew I was never a big fan of spicy foods, it was the Korean dishes that really proved it. Those dishes had so much red chili paste, they’d usually gone from brown or tan to bright red. And even though the different foods were spicier than I liked, I still loved the flavors. They were sweet and tart and absolutely amazing. I loved them so much, after I graduated I went to Korean Barbecue restaurants a lot. But after so many years of eating out I wanted to start making these dishes myself. Luckily Fine Cooking magazine had an article on making Korean Barbecue at home. I was thrilled! So, as my first try, I went with this barbecued chicken.
This recipe had all the flavors I learned to love at college. It was sweet and tart but had an underlying nuttiness thanks to the sesame oil. There was one thing missing though: it wasn’t spicy. See, since I was making this, I got to choose how much red pepper to use and I chose none. But just because I didn’t use any red pepper doesn’t mean there wasn’t bite to the chicken. Instead of red pepper flakes, I used fresh ginger, shallots and garlic. Those three ingredients gave the chicken just the right amount of spice to make me and my whole family happy. If the ginger and shallots aren’t enough for you though, and you’re still looking for some heat, feel free to add a teaspoon or two of red pepper flakes.
In case you’re mouth isn’t watering yet, the best thing about these lettuce cups is that they’re perfect for the summer. Why? Because after sitting in that marinade all day, these sweet thighs are thrown on the grill. So, now not only do you have a sweet, tangy piece of chicken, you have a tender piece of meat that has an amazing smokiness, thanks to just a few minutes over an open flame. Once they’re finished, slice the thighs and serve them on a bed of rice in a lettuce cup.
These little cups are great for a picnic or backyard barbecue. But what’s best about them, is that I get to continue to enjoy Korean meals at home. Sure, I no longer have my roommates guiding or eating with me nightly, but at least I can relive those fun nights in that little apartment experiencing all those delicious foods. And now, thanks to this recipe (and others like it) I can continue to do so for years to come.
Korean Barbecue Chicken Lettuce Cups
Ingredients:
- 1/2 cup sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons light corn syrup
- 2 shallots, finely chopped
- 4 teaspoons fresh ginger, finely grated
- 4 garlic cloves, minced
- 4 teaspoons mirin
- 2 teaspoons red pepper flakes (optional)
- 2 pounds boneless, skinless chicken thighs
- 3 scallions, thinly sliced
- 1 teaspoon sesame seeds
- 18 butter lettuce leaves
- 3 cups white rice
Directions:
- Whisk together the sesame oil, soy sauce, corn syrup, shallots, ginger, garlic, mirin, red pepper (if you’re using it), a pinch of salt and pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to 12.
- Preheat the grill to 400°F.
- Remove the chicken from the marinade, letting any excess drip off. Discard the marinade. Grill the chicken, flipping once, until just cooked through, about 6 minutes. Let sit for 5 minutes and then slice in thin strips and transfer to a serving platter. Garnish the chicken with scallions and sesame seeds.
- Serve the chicken with the lettuce and rice.
