Name: Crispy Chicken & Gochujang Wrap
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 4 heaped tbsp homemade fermented kimchi or an unpasteurised ready-made version (we like Eaten Alive), drained and chopped; 1 small carrot, coarsely grated; 40g/1½oz shredded red cabbage; 25g/1oz shredded kale (2 large leaves); Handful of green beans, finely sliced; 4 wraps (we use Khobez); For the gochujang mayo; 2 tbsp mayonnaise; 2 tsp Greek-style yoghurt; 1½ tsp gochujang (Korean chilli paste), or to taste; Fresh lime juice, to taste; For the chicken; Neutral oil, for cooking; Plain flour, for dredging (wheat-free or gluten-free, if needed); 2 eggs, beaten (or 5 tbsp aquafaba – the water from a can of chickpeas – thickened, if very thin, by reducing on the hob); Around 200g/7oz ready-made breadcrumbs (wheat-free or gluten-free, if needed); 4 boneless, skinless chicken thighs, cut into nugget-sized (4cm/1½in) pieces; Salt and freshly ground black pepper

VMG Recipes