Korean Roast Chicken Recipe
A mouthwatering fusion dish, Korean Roast Chicken offers the bold, savory, and slightly spicy flavors of Korea with the healthier technique of oven roasting. Perfect for a weeknight dinner or a special gathering, it delivers crispy skin and tender, juicy meat.
Ingredients
- 1 kg chicken pieces bone-in
- 3 tbsp soy sauce low-sodium
- 2 tbsp gochujang Korean chili paste
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1/2 tsp black pepper freshly ground
- 1 tbsp vegetable oil for roasting
- 2 tbsp sesame seeds toasted
- 2 tbsp green onions chopped
Instructions
- Pat chicken pieces thoroughly dry with paper towels. This helps achieve crispy skin.
- In a large bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade.
- Add chicken pieces to the bowl, toss to coat evenly, and refrigerate for at least 30 minutes, or preferably 2-4 hours (or overnight) for best flavor.
- Preheat oven to 200°C (400°F). Lightly grease a large baking sheet or line with parchment paper.
- Arrange marinated chicken pieces in a single layer on the prepared baking sheet, ensuring not to overcrowd. Drizzle with 1 tablespoon vegetable oil.
- Roast for 35-45 minutes, flipping halfway through, until chicken is cooked through and skin is crispy and caramelized. The internal temperature should reach 75°C (165°F).
- If desired, you can brush with any leftover marinade during the last 10 minutes of cooking, ensuring it boils on the chicken. (Discard any raw marinade that touched raw chicken).
- Remove from oven, let rest for 5 minutes. Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
For extra crispy skin, pat the chicken pieces very dry before marinating. Marinating the chicken overnight will deepen the flavors significantly. Serve this flavorful chicken with steamed rice, kimchi, and a fresh cucumber salad for a complete meal.