This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Step 2
3 Min
Put the chicken breasts into an air fryer, spray with a little oil and cook for 18-20 minutes or until the chicken is piping hot throughout and any juices run clear. Alternatively roast the chicken in the oven or pan cook as preferred.
Step 3
10 Min
Prepare the Maggi Korean BBQ sauce separately in a small pan while the chicken cooks.
Step 4
5 Min
Once the chicken is ready - transfer to a dish and pour over the Korean BBQ sauce, cover and leave to rest for 5 minutes. Then take 2 forks and shred the chicken allowing to get mixed in well with the sauce. Warm the tortillas and serve with the pickled cucumbers and crunchy side salad.
Step 1
of
4
To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Step 2
of
4
Put the chicken breasts into an air fryer, spray with a little oil and cook for 18-20 minutes or until the chicken is piping hot throughout and any juices run clear. Alternatively roast the chicken in the oven or pan cook as preferred.
Step 3
of
4
Prepare the Maggi Korean BBQ sauce separately in a small pan while the chicken cooks.
Step 4
of
4
Once the chicken is ready - transfer to a dish and pour over the Korean BBQ sauce, cover and leave to rest for 5 minutes. Then take 2 forks and shred the chicken allowing to get mixed in well with the sauce. Warm the tortillas and serve with the pickled cucumbers and crunchy side salad.