Wednesday, 23 August 2017

Spicy Korean Roasted Chicken.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have another roast chicken recipe to add to your repertoire.
This one is a spicy Korean roasted chicken which can be made in both an oven or even on a barbecue.
Speaking of the barbecue, I still need to drag ours out of the shed and have at least one cook out before the Summer is over.
Speaking of Summer, it really feels like it's almost coming to an end. Relatives are returning back to Pakistan after their Summer visits and there's talk of back to school and work starting already. I, for one, intend to fully make the most of the final week or two of this month before all the mayhem begins once more. The barbecue definitely needs to happen, I want to visit my newly-married cousin in her new home and there's the small matter of Eid Al-Adha coming up. What to cook? More importantly, what to bake for dessert? I've not been baking as much recently because of my wisdom toothache. Alhamdulillah, the pain has died down and I've agreed to have the troublesome tooth taken out soon. So, with all that, I'm looking forward to an excuse to bake a proper treat. Cheesecake is on my mind at the moment but I also have my eyeballs on a tiramisu cake.
Anyway, back to the spicy chicken. It's a really easy one-bowl marinade that gets thrown onto juicy chicken thighs. Roast them in a hot oven and serve with rice or a creamy potato salad. I'll be sharing my recipe next week, if you can wait that long.

A Simple List of Ingredients:
1. Garlic
2. Ginger
3. Spring Onions
4. Korean Hot Red Pepper Paste
5. Caster Sugar
6. Red Chilli Flakes
7. Toasted Sesame Oil
8. Salt and Black Pepper
9. Chicken Thighs

Bismillah, let's begin!

We start with the marinade and that starts with 1 small bulb of Garlic, peeled and finely chopped.

Along with a small piece of Ginger, peeled and finely chopped.

Next, 2 Spring Onions.

Give them a thin slice and throw into a bowl along with the chopped garlic and ginger.

Next, the main ingredient - Korean hot red pepper paste (Gochujang).

It's a bright red chilli paste and you can use any other chilli paste or sauce that you have in the house.

Add in 130g Korean Hot Red Pepper Paste to the bowl.

Along with 50g Caster Sugar and 2 tablespoons Red Chilli Flakes.

And, for one of my favourite flavours, 1 tablespoon Toasted Sesame Oil. I love this stuff!

Last but not least, add in 1/2 teaspoon Black Pepper and Salt, to taste.

Give everything a good stir. The marinade is on the thicker side which is what we want. If you use a chilli sauce as opposed to a paste, it will be looser.

Grab your chicken - I used 7 large Chicken Thighs, skinless but with the bone.

Add in the marinade.

Stir it in using gloved hands or a spoon. Set the chicken aside to marinade for a few hours or overnight in the fridge.

To roast the chicken, heat the oven to 200C. Line a roasting tin with foil. Remove the chicken from the marinade, saving the extra marinade for later, and place in a single layer in the tin.

Roast the chicken for 30 minutes at 200C.

Then, grab the extra marinade.

And, spread it over the chicken.

Also, add a splash of Water to stop the chicken from drying out or burning in the oven. The marinade has sugar in it which is usually prone to burning at a high temperature.

Roast the chicken for a further 30 minutes at 200C or until the chicken is fully cooked.

Pop the chicken onto a platter and sprinkle with sesame seeds.

Serve the spicy chicken with rice or a creamy potato salad (my recipe coming soon)! The chicken is spicy but not too spicy, if that makes sense. Enjoy!

Spicy Korean Roasted Chicken.

Prep Time: About 20 minutes + extra time to marinade.
Cook Time: About 1 hour.
Serves: Makes 7 chicken thighs.

Ingredients

1 small bulb Garlic, peeled and finely chopped
Small piece of Ginger, peeled and finely chopped
2 Spring Onions, finely sliced
130g Korean Hot Red Pepper Paste (Gochujang)
50g Caster Sugar
2 tablespoons Red Chilli Flakes
1 tablespoon Toasted Sesame Oil
1/2 teaspoon Black Pepper
Salt, to taste
7 large Chicken Thighs, skinless but with the bone

Mix up the marinade:
Mix together everything except the chicken thighs in a bowl.

Marinade the chicken:
Add the marinade to the chicken and mix well with a spoon or with gloved hands. Set aside in the fridge for a few hours or overnight to marinade.

Roast the chicken:
Pre-heat the oven to 200C. Line a roasting tin with foil. Remove the chicken from the marinade, saving the extra marinade for later, and place into the tin. Roast for 30 minutes then spoon on the extra marinade and add a splash of water. Roast again for a further 30 minutes or until the chicken is fully cooked.

Serve:
Sprinkle with sesame seeds and serve with rice or a creamy potato salad.

{adapted from maangchi}

Keep me in your duas please, and enjoy your roast chicken!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

2 comments

  1. Omgod these look amazing, should eat it whilst i'm watching running man or infinite challenge! haha :D

    ReplyDelete

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