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