Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons – Food & Home Magazine

Ingredients

• 125ml (½ cup) soya sauce
• 5ml (1 tsp) sesame seed oil
• 5cm fresh ginger, peeled and finely grated
• 1 garlic clove, peeled and crushed
• 15ml (1 tbsp) gochujang (Korean chilli paste)
• 30ml (2 tbsp) honey
• 15ml (1 tbsp) rice vinegar
• vegetable oil, to fry
• 600g deboned chicken thighs,
• sliced into thin strips
• 30ml (2 tbsp) orange marmalade
• juice of 1 lime
• 200g cooked long-grain rice
• 6 wraps, lightly grilled
• large handful fresh coriander
• 1 small cucumber, shaved into ribbons