Sticky Gochujang Chicken Flatbread (GF)

This Sticky Gochujang Chicken recipe is the perfect balance of sweet, savoury and spicy, The tender chicken thighs are coated in the sticky, caramelised sauce and served with a simple Asian style slaw, Gochujang mayo and a gluten free flatbread. This recipe is so delicious, you need to give this a try!

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Serves 2

For the sticky chicken:

300g chicken thighs, chopped

1 tbsp vegetable oil

1 tbsp gluten free gochujang

1 tbsp rice vinegar

1 tbsp gluten free soy sauce

1 tbsp honey

1/2 tbsp sesame oil

2 tsp sesame seeds

2 x Schar Gluten Free Foldable Flatbreads

Handful fresh parsley

For the Asian slaw:

1/4 white cabbage, thinly sliced

1/4 red cabbage, thinly sliced

2 spring onions, chopped

1 tbsp rice vinegar

2 tbsp mayonaise

1 tbsp honey

The juice of half a lime

Gochujang mayo:

3 tbsp mayo

1 tbsp gluten free gochujang

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Method

1. To make the slaw, very thinly slice the cabbage and add into a bowl, add in the chopped spring onions, rice vinegar, honey and the lime juice. Mix this together and then slowly fold in the mayonaise until well combined. Set this aside for later.

2. To make the gochujang mayo, add the goghujang and mayo into a small bowl and mix until fully combined. Store this in the fridge for up to two weeks.

3. Add the chopped chicken and vegetable oil to a frying pan and cook on a medium heat until the chicken is almost completely cooked through.

4.  While the chicken is cooking, make the sticky sauce. To a bowl add the gochujang, rice vinegar, soy sauce, honey, sesame oil and sesame seeds and mix until well combined.

5. Pour the sauce over the chicken and cook on a high heat until the sauce starts to caramelised and become sticky, this can take a few minutes. If the sauce is still a little bit runny, add 1 - 2 tsp of cornflour to thicken the sauce.

6. Once the chicken is covered in the sticky sauce, it's time to assemble the flatbread. Warm the flatbread as per the packet instructions. Spread some of the gochujang mayo onto the flatbread and then layer some of the slaw on top. Add half of the chicken on top and add a few more sesame seeds and a little bit of chopped fresh parsley.

Enjoy this hot or cold. This recipe is perfect for meal prepping and you can double or triple the amount to make enough for a week.

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Can I make this dairy free or vegan?

Of course, simply use a vegan mayo, sub the honey for agave or maple syrup and swap the chicken for tofu or your favourite mock meat.

Can I make this in the air fryer?

If you are going to cook this in the airfryer, you will need to reduce the sauce down in a pan until it's sticky and coat the chicken in the sauce at the end once it is fully cooked.

Where can I find gluten free Gochujang paste?

You can find gluten free gochujang in most large Asian supermarkets, on Amazon and some online supermarkets. Make sure to read the label thorougly. I buy the Sempio Gochujang which is gluten free and vegan from Amazon.

How do I store this meal?

Store the chicken, mayo and slaw in seperate airtight containers and store in the fridge. The chicken and slaw will last up to five days in the fridge and the gochujang mayo will be good for up to two weeks.