2020-10-29 13:02:38 | Spiced chicken rolls with sweet-sour cucumber recipe


Story by: Diana Henry The Telegraph

The good thing here is that the chicken doesn’t have to have come straight out of  the frying pan, so there’s no last-minute cooking. It can be cooked and kept warm in a low oven, or just served slightly warmer than room temperature. I like to use cheap and ordinary soft rolls (easier to hold), but if you want to use wraps or a fancier bread, feel free. I see no need for your best sourdough!

Prep time: 10 minutes, plus 4 hours marinating time | Cooking time: 30 minutes




For the marinade and chicken

  • 3 fat garlic cloves, crushed
  • 200ml soy sauce
  • 4 tbsp light brown sugar
  • 2 tsp rice vinegar
  • 50ml sesame oil
  • 8-12 chicken thigh fillets (depending on size – some can be very small)

For the gochujang mayo

  • 135g mayonnaise
  • 2 tsp gochujang
  • ½ garlic clove, grated
  • good squeeze of lime, to taste

For the sweet-sour cucumber

  • 1 ridge cucumber (ridge cucumbers are less ‘wet’)
  • 1 shallot, very finely sliced
  • 4 tbsp rice vinegar
  • 3 tsp caster sugar
  • pinch of salt
  • 1 red chilli, halved, deseeded and finely sliced  

To serve

  • 6 bread rolls
  • watercress and coriander


  1. Mix the ingredients for the marinade together and add the chicken. Turn to coat it well with the marinade, cover with cling film and put in the fridge for 4 hours or so, turning the chicken over every so often.
  2. For the mayonnaise, mix the mayo, gochujang and garlic together and add the lime, tasting to your preference.
  3. Peel the cucumber and halve lengthways. Scoop out the seeds with a spoon and throw them away. Cut the cucumber very finely. 
  4. Mix with the rest of the ingredients, add 1½ tbsp water and leave for 30 minutes before serving. 
  5. Lift the chicken out of the marinade, shaking off the excess. Heat a couple of frying pans. Cook, turning the pieces over frequently, on a medium-high heat for a couple of minutes.
  6. Turn the heat down and cook until done right through – it takes a while. Put the chicken on  a plate – with the juices as well – cover with foil and keep in a low oven till your guests have arrived.
  7. Split the rolls (it’s good if  you warm them first in a low oven), fill them with the chicken, watercress, coriander and cucumber. Slather with the mayo before serving.
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Source References: The Telegraph

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