Sweet, spicy Gochujang Chicken delivers on all fronts! A super-easy roasted delight that is packed with colour, fragrance and flavour. Taste the essence of Korea in every bite.
Add all the marinade ingredients to a sealable plastic bag. Seal and then shake and jostle the bag to ensure it's well mixed and coating all the chicken.
Refrigerate until ready to cook. 24 hours will give the best results, but 4-6 hours will suffice if you're impatient!
Preheat oven to 200ºc/400ºf
Tip the chicken and all the marinade into a large roasting pan and arrange skin side up and add about 1/2 cup water. Shake the tin to mix in the water.
Roast for 60 minutes, basting the chicken in the pan juices every 15 minutes. Roast until well browned.
Remove from the heat and scatter over the sesame seeds. That's it, you're good to go.
Notes
Serve with a nice crunchy salad and steamed rice. I like mine with some cucumber, radish, tomato, spring onion/green onion and fresh chilli.Change up the chicken - You can make this dish using chicken thighs, legs or drummers and wings. If you're using wings, adjust the cooking time to 30-40 minutes. Avoid using breast meat as it will dry out too much.You can also make this with thick juicy pork belly slices or pork spare ribs.Marination
Be sure to let the gochujang paste work its magic. a full 24 hours really makes a difference, but at a push, 4-6 hours will suffice.
Storage
Fridge - it'll stay fresh for a week in an airtight container or tightly wrapped.
Freezer - it'll be good for 3+ months in the freezer, in thick freezer bags or an airtight container.
Reheating
Reheat in the oven until piping hot (about 15 minutes) at 200ºc/400ºf. If cooking from frozen, cover in foil and cook in the oven for 25-30 minutes until piping hot (remove the foil after 15 minutes.
Reheat in the microwave from a fully defrosted state for 2-3 minutes, until hot.