Roasted Korean Chicken & Salady Bits

Name: Roasted Korean Chicken & Salady Bits
Cook time: 55 min
Yield: 4 servings
Cuisine: korean
Ingredients: 100 g gochujang paste; 1 tbsp sesame oil; 3 tbsp dark soy sauce; 1 tsp ginger powder; 35 g runny honey; 3 cloves garlic; 10 g rice wine vinegar; 1000 g chicken; 1 piece cucumber; 2 tbsp light soy sauce; 1 tsp rice wine vinegar; 10 g runny honey; 0.5 tsp chili flakes; 0.5 tsp garlic powder; 2 tbsp chives; 200 g white cabbage; 0.25 tsp table salt; 2 tbsp mayo; 1 tbsp yoghurt; 1 tbsp sesame oil; 2 tsp roasted sesame seeds

An easy and quick weeknight dinner with zero compromise on flavour - roasted Korean chicken & salady bits! Perfect for summer with minimal stand-up cooking. Serve with sticky rice or your favorite carbs.

By @laurakersev

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

100 g gochujang paste
1 tbsp sesame oil
3 tbsp dark soy sauce
1 tsp ginger powder
35 g runny honey
3 cloves garlic
10 g rice wine vinegar
1000 g chicken
1 piece cucumber
2 tbsp light soy sauce
1 tsp rice wine vinegar
10 g runny honey
0.5 tsp chili flakes
0.5 tsp garlic powder
2 tbsp chives
200 g white cabbage
0.25 tsp table salt
2 tbsp mayo
1 tbsp yoghurt
1 tbsp sesame oil
2 tsp roasted sesame seeds

Instructions

Place 100g gochujang paste, 1 tbsp sesame oil, 3 tbsp dark soy sauce, 1 tsp ginger powder, 35g runny honey, 3 cloves garlic (finely grated), and 10g rice wine or white wine vinegar into a bowl and whisk well until combined.
Add 1 kg chicken pieces to the marinade and massage it really well into the chicken.
Leave the chicken to marinate in the refrigerator for at least 30 minutes if on a time crunch, or longer if possible.
Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
Place the marinated chicken onto the lined baking tray.
Bake the chicken in the preheated oven for about 35-40 minutes or until cooked through.
Switch the oven to the grill setting and grill for an additional 5 minutes until the skin is crispy, being careful not to burn.
Wash and chop 1 cucumber into bite-sized chunks.
Mix 2 tbsp light soy sauce, 1 tsp rice wine vinegar, 10g runny honey, 1/2 tsp chili flakes, 1/2 tsp garlic powder, and 2 tbsp chopped chives in a bowl.
Add the chopped cucumber to the soy marinade, mix well, and set aside in the fridge to allow the flavors to intensify.
Place 200g thinly sliced white cabbage in a bowl and sprinkle with 1/4 tsp table salt. Massage the salt into the cabbage and let it sit for 5 minutes.
Add 2 tbsp mayo, 1 tbsp yoghurt, 1 tbsp sesame oil, and 2 tsp roasted sesame seeds to the cabbage. Mix well until combined.