Sesame Gochujang Chicken Lettuce Cups
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400°F (200°C). Toss together chicken thighs, gochujang, sesame oil, honey, rice wine vinegar, salt and pepper. Refrigerate for at least 30 minutes or up to overnight. Transfer to rimmed baking sheet; roast for 22 to 25 minutes or until golden brown and internal temperature reaches 165°F (74°C) on instant-read thermometer. Let cool slightly before chopping.
Divide chopped chicken evenly among lettuce cups. Top with shredded carrots, cucumbers and kimchi.
Sprinkle with sesame seeds and green onions before serving.
The spice levels of gochujang vary, so be sure to check the label to determine the amount of heat suitable for your cooking needs.