Active Time
Total Time
30 MIN
Serves : 6
© Raymond Hom

How to Make It

Step 1    

Light a grill. In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil. Season the barbecue sauce with salt and pepper.

Step 2    

Brush the chicken lightly with vegetable oil and season with salt and pepper. Grill the chicken over a hot fire, turning occasionally, until golden and almost cooked through, about 10 minutes. Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.

Step 3    

Arrange the chicken and lettuce on a platter. Allow guests to make their own wraps by brushing a small amount of hoisin sauce on a lettuce leaf, topping it with cucumber, scallions, chicken and a squeeze of lime and rolling it up.


One Serving: 345 cal, 10.9 gm fat, 2.6 gm saturated fat, 12 gm carb, 1 gm fiber.

Suggested Pairing

A full-bodied but not-too-intense red will best highlight the dark chicken meat and the sweet, deep soy sauce. Look for a Malbec from Argentina.

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Aggregate Rating value: 4

Review Count: 489

Worst Rating: 0

Best Rating: 5

Author Name: Hyangsook Haley Joe

Review Body: I was born and raised in Korea. This recipe is not even remotely Korean, especially thr first ingredient listed is Hoisin sauce. Traditionally Koreans don't use it. And no, we are the same as Chinese. I wonder what part of ingredient or cooking method is Korean. I don't think you should even name it Korean style. Just call it "Asian" as many white washed dishes are ambiguously called in North America.

Review Rating: 1

Date Published: 2017-05-07