Roasted Korean Chicken & Salady Bits

Serves 1
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Directions

  1. 1Place all Korean chicken marinade ingredients into a bowl and whisk well.
  2. 2Add the chicken into the marinade and massage it really well into the chicken.
  3. 3Leave the chicken to marinate for as long as you can (overnight is best) but 30 minutes will do if on a time crunch.
  4. 4Place the chicken onto a lined baking tray and bake on 180°C until chicken is cooked through.
  5. 5Grill the chicken for 5 minutes at the end to crisp the skin up, making sure it doesn’t burn.
  6. 6Wash and chop your cucumber into desired bite size chunks.
  7. 7Mix all quick soy marinated cucumbers ingredients into a bowl and add the cucumbers in.
  8. 8Mix and set the cucumbers aside in the fridge whilst the chicken is cooking so flavours intensify.
  9. 9Place the shredded cabbage into a bowl and sprinkle over the salt.
  10. 10Massage the salt into the cabbage and leave for 5 minutes to soften the cabbage.
  11. 11Add in the rest of the roasted sesame slaw ingredients and mix well.

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, finely grated
  • 10 g rice wine/white wine vinegar
  • 1 cucumber
  • 2 tbsp light soy sauce
  • 1 tsp rice wine/white wine vinegar
  • 10 g runny honey
  • 0.5 tsp chilli flakes
  • 0.5 tsp garlic powder
  • 2 tbsp chopped chives
  • 200 g white cabbage, thinly sliced
  • 0.25 tsp table salt
  • 2 tbsp mayo
  • 1 tbsp yoghurt
  • 1 tbsp sesame oil
  • 2 tsp roasted sesame seeds

Equipment

bowlwhiskbaking traypeelerlined baking tray

Tips

  • Use a peeler to get really thin strands of slaw if you don't have a mandolin.
  • Marinate chicken for as long as possible (overnight is best), but 30 minutes will suffice if you're in a rush.
  • Grill the chicken for 5 minutes at the end to crisp the skin up, making sure it doesn't burn.
  • Serve with sticky rice or other carbs as desired.
Roasted Korean Chicken & Salady Bits | Clip Recipe