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