Roasted Korean Chicken with Side Salads

Steps

1. 1

   Place all ingredients for the chicken marinade (Gochujang, sesame oil, dark soy sauce, ginger powder, honey, grated garlic, and vinegar) in a bowl and whisk well.

2. 2

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

3. 3

   Let the chicken marinate for as long as possible. Overnight is ideal, but 30 minutes is sufficient if you are in a hurry.

   Start 30-minute timer
4. 4

   Preheat the oven to 180°C (350 °F). Place the chicken on a baking sheet lined with parchment paper and bake until cooked through.

5. 5

   At the end of the cooking time, turn on the oven's grill (broiler) function for about 5 minutes to crisp up the skin. Watch closely to ensure nothing burns.

   Start 5-minute timer
6. 6

   For the cucumbers, wash and cut them into bite-sized pieces.

7. 7

   Mix all ingredients for the cucumber marinade (light soy sauce, vinegar, honey, chili flakes, garlic powder) in a bowl and add the cucumber pieces.

8. 8

   Toss everything together and place in the refrigerator while the chicken cooks to allow the flavors to meld.

9. 9

   For the coleslaw, place the sliced white cabbage in a bowl and sprinkle with salt.

10. 10

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

    Start 5-minute timer
11. 11

    Add the remaining ingredients (mayo, yogurt, sesame oil, sesame seeds) and mix everything well.