Maple Slaw with Gochujang Pulled Chicken

For the Slaw

• 3 carrots, ribboned with a peeler
• ¼ red cabbage, finely shredded
• ¼ white cabbage, finely shredded
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 tbsp rice vinegar or lemon juice
• Pinch of salt

For the Chicken

• 4-5 skinless, boneless chicken thighs
• 1 tbsp maple syrup
• 1 tbsp gochujang paste
• ½ tbsp sesame oil
• 1 clove garlic, grated
• 1 tsp minced ginger

Marinate the Chicken

1. In a bowl, mix together maple syrup, gochujang, sesame oil, garlic, and ginger.
2. Add the chicken thighs and coat well. Cover and marinate for at least 1 hour – overnight is even better for deeper flavour.

Cook the Chicken

1. Preheat your air fryer to 180°C (or oven to 200°C).
2. Cook the chicken for 15–20 minutes, or until cooked through and slightly caramelised at the edges.
3. Let rest for 5 minutes, then shred with two forks.

Make the Slaw

1. In a large bowl, whisk together maple syrup, sesame oil, rice vinegar (or lemon juice), and a pinch of salt.
2. Toss through the cabbage and carrot ribbons until everything is evenly coated and slightly wilted.

Assemble

1. Serve a generous pile of slaw topped with warm shredded chicken.
2. Optional but encouraged: scatter through some chopped fresh coriander, or finely chopped chives.