This recipe features delicious boneless chicken thighs marinated in a blend of savory and spicy ingredients, cooked to perfection, and wrapped with a creamy Korean BBQ sauce and fresh cucumber salad. It's a delightful and flavorful wrap that can be enjoyed as a meal or snack.
1: In a bowl, combine chicken, salt, pepper, garlic powder, ketchup, gochujang, sesame seed oil, brown sugar, minced garlic and soy sauce. Mix well and marinate for 30 minutes.
2: Spray chicken with cooking oil and air fry at 400°F for 15-20 minutes, flipping sides halfway through, or heat oil over medium-low heat in a pan. Add chicken and cook for 12-15 minutes, stirring constantly to prevent sticking. Once cooked, garnish with sesame seeds and green onion.
3: In a bowl, whisk together Kewpie mayo, gochujang paste, ketchup, honey, rice vinegar, soy sauce, and garlic powder until smooth. Season with salt to taste.
4: In a bowl, combine cucumber, carrot, red onion, gochujang paste, garlic, rice vinegar, salt, red chili flakes (if using), black sesame seeds, white sesame seeds, and green onion. Drizzle with sesame seed oil.
5: Warm tortilla wraps, then add lettuce, chicken, Korean cucumber salad, and drizzle with Creamy Korean BBQ Sauce.
