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Fire up with Gochujang Roast Chicken

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  • Author: Josephine Chan
  • Yield: 4 1x


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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with steamed rice and chilled cucumber side dish.
  • Category: Main Course
  • Cuisine: Korean
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