Description
This is a very simple roast chicken recipe – small effort but delivers BIG BIG punchy flavours. Pair with warm steamed rice and chilled cucumber salad
Ingredients
Scale
- 4 chicken thigh cutlets, skin on
- 2 tbsp gochujang
- 2 tsp chilli oil
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp brown sugar
- 3 scallions, cut
- 2 clove garlic, bruised
- 1 tsp sesame seeds, toasted
- sea salt flakes
- freshly ground black pepper
- chilli flakes, optional
Chilled Soy Vinegar Garlic Cucumber
- 1 cucumber, sliced
- 1/3 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp sugar
Instructions
- A day before – marinade the chicken. Mix gochujang, chilli oil, soy sauce, sesame oil and brown sugar in a large bowl. Add the chicken pieces and with clean hands, gently massage the marinade into the chicken pieces. Top with scallions and garlic cloves. Cover and refrigerate overnight.
- Prepare the cucumber dish ahead of time to allow for the flavours to develop. Mix all ingredients in a bowl. Ensure the cucumber is well coated. Cover with cling wrap and chill in the refrigerator for at least 10 hours.
- The next day – pre heat oven to 220 celsius. Place the marinated chicken pieces on a baking tray (lined with baking foil). Brush with sauce. Sprinkle with salt and pepper. Continue to baste with gochujang marinade every 10 mins just to keep that moisture in.
- Roast for 30 – 40 mins or until cooked through. Before I remove, I like to turn up the heat and char the chicken till the sides burn a little. Adds more bite and taste that way! Dress the chicken with sauce. Sprinkle with toasted sesame seeds and add a sprinkle of chilli flakes if you like.
- Serve with steamed rice and chilled cucumber side dish.
- Category: Main Course
- Cuisine: Korean