Roasted Korean Chicken with Salady Bits

Steps

Chicken Preparation

1. 1

   In a bowl, combine 100g gochujang paste, 1 tbsp sesame oil, 3 tbsp dark soy sauce, 1 tsp ginger powder, 35g runny honey, 3 cloves of finely grated garlic, and 10g rice wine vinegar. Whisk well until smooth.

2. 2

   Add the chicken to the marinade and massage it thoroughly into the meat.

3. 3

   Leave the chicken to marinate for as long as possible; overnight is best, but 30 minutes is sufficient if you are in a hurry.

   Start 30-minute timer
4. 4

   Preheat your oven to 180°C (350 °F) (350°F (180 °C)). Place the chicken onto a lined baking tray.

5. 5

   Bake the chicken until it is cooked through (internal temperature of 75°C (167 °F) / 165°F (74 °C)).

6. 6

   Turn on the grill (broiler) for the final 5 minutes of cooking to crisp up the skin, watching closely to ensure it doesn't burn.

   Start 5-minute timer

Cucumber Preparation

7. 7

   While the chicken is cooking, prepare the cucumbers: wash and chop 1 cucumber into bite-sized chunks.

8. 8

   In a separate bowl, mix 2 tbsp light soy sauce, 1 tsp rice wine vinegar, 10g runny honey, 1/2 tsp chilli flakes, 1/2 tsp garlic powder, and 2 tbsp chopped chives.

9. 9

   Add the cucumbers to the marinade, mix well, and set aside in the fridge while the chicken finishes cooking to allow the flavours to intensify.

Slaw Preparation

10. 10

    For the slaw, place 200g of thinly sliced white cabbage into a bowl and sprinkle with 1/4 tsp table salt.

11. 11

    Massage the salt into the cabbage and let it sit for 5 minutes to soften.

    Start 5-minute timer
12. 12

    Add 2 tbsp mayo, 1 tbsp yoghurt, 1 tbsp sesame oil, and 2 tsp roasted sesame seeds to the cabbage. Mix well.

Serving

13. 13

    Serve the roasted chicken alongside the marinated cucumbers and sesame slaw. Optional: serve with sticky rice.