Korean Chicken Kimchi Lettuce Cups

For a light lunch or delicious appetiser, these zesty lettuce cups are perfect on a summer's day.

Serves: 4 – 5
Time: 30 minutes

• 1 box Rangitikei Frozen Korean Style Chicken
• 1 tsp sesame seeds
• 2 tablespoons rice wine vinegar
• 1 tablespoon sriracha
• 2 teaspoons fish sauce
• 1 tablespoon sesame oil
• ¼ green cabbage, shredded
• 1 carrot, shredded
• 2 spring onions, finely sliced – plus extra for serving
• 2 radishes, thinly sliced
• ½ cup coriander, roughly chopped
• ½ cup kimchi, diced
• 8 baby cos lettuce leaves

Cook the Korean chicken as per packet instructions. Toss with the supplied gochujang sauce sachet and sprinkle with sesame seeds.

To make the dressing, whisk together rice wine vinegar, sriracha, fish sauce and sesame oil until well combined.

Place the shredded cabbage, carrot, spring onion, radish, coriander and kimchi in a bowl and toss to combine. Drizzle over the dressing.

Place a handful of slaw in each lettuce cup, top with two Korean chicken pieces and a sprinkle of sliced spring onions.