sticky korean chicken
Serves 1
Directions
- 1Place all chicken marinade ingredients into a bowl and whisk well.
- 2Add the chicken into the marinade and massage it really well into the chicken.
- 3Leave chicken to marinate for as long as possible, but 30 minutes will do if on a time crunch.
- 4Wash and chop the cucumber into desired bite-size chunks.
- 5Mix all cucumber marinade ingredients into a bowl and add the cucumbers in.
- 6Mix the cucumbers and set them aside in the fridge while the chicken is cooking.
- 7Place the shredded cabbage into a bowl and sprinkle over the salt.
- 8Massage the salt into the cabbage and leave for 5 minutes to soften the cabbage.
- 9Add in the rest of the slaw ingredients and mix well.
- 10Place the marinated chicken onto a lined baking tray.
- 11Bake the chicken at 180°C until cooked through.
- 12Grill for 5 minutes at the end to crisp the skin up, making sure it doesn't burn.
- 13Serve the cooked chicken with the marinated cucumbers and roasted sesame slaw.
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/white wine vinegar
- chicken
- 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
- 0.25 tsp table salt
- 2 tbsp mayo
- 1 tbsp yoghurt
- 1 tbsp sesame oil
- 2 tsp roasted sesame seeds
Equipment
bowlspoongratertongsknifecutting boardpeelerbaking tray
Tips
- For the slaw, use a peeler to get really thin strands of cabbage if you're scared of a mandolin or don't own one.
- Feel free to serve with some sticky rice or whatever carbs you fancy.
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