LYNTON'S CHICKEN LETTUCE CUPS

INGREDIENTS
  • 6 - 8 chicken thighs, skinless
  • 1/2 cup salt-reduced soy sauce
  • 1/4 cup honey
  • 1/4 cup mirin
  • 3 tsp sesame oil
  • 2 garlic cloves
  • Thumb ginger
  • 1 tsp The Spice People Celery Seeds Whole

  • 2 thumbs ginger, finely sliced
  • 50 g white wine vinegar
  • 50 g white sugar
  • 50 g water

  • 1 cos lettuce, leaves washed & separated

  • 2 tbsp sesame seeds, toasted
  • 1 red chilli, finely sliced
  • 2 spring onions, finely sliced
  • 1 red capsicum, finely diced
  • 1/4 cup Vietnamese mint
WHAT TO DO
  1. Using a large non-reactive container add the soy, honey, sesame oil, garlic, ginger and celery seed and mix everything together until well combined. Check the taste and seasoning, adjust if you like. Feel free to add some chilli at this stage. Reserve 3 tbsp of the marinade for use later.
  2. Add your chicken thighs and toss to evenly coat, you can cook these straight away however, the flavour will be better if you allow them to marinate for an hour or two.
  3. Preheat your oven to 180 degrees Celsius and transfer your chicken thighs to a lined baking tray and cook for 35 - 40 minutes or until they are cooked through and caramelised. Allow the thighs to rest for 10 minutes until slicing into 1 cm thick slices. Drizzle the reserved marinade over before serving.
  4. Meanwhile make the pickling liquor by combining the vinegar, water and sugar in a small saucepan and bringing it to the boil. Add the finely sliced ginger to the mix and remove it from the heat and allow to steep in the liquor until it has cooled completely. This can be stored in a sterile container for 6 weeks in the fridge.
  5. Serve in lettuce leaves garnished with chilli, spring onion, capsicum and Vietnamese mint.

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