Quick Roasted Korean Chicken
This recipe delivers an explosion of Korean-inspired flavors with perfectly roasted chicken and a fresh, crisp salad, making it an ideal choice for a speedy and satisfying meal.
Ingredients
- 500 g boneless skinless chicken thighs
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1/2 tsp black pepper
- 4 cups mixed greens
- 1 cup cucumber sliced
- 1/2 cup carrots julienned
- 1/4 cup red onion thinly sliced
- 2 Tbsp sesame dressing for salad
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and black pepper. Whisk until well combined.
- Add chicken pieces to the marinade and toss to coat evenly. Let marinate for at least 10 minutes (or up to 30 minutes for more intense flavor).
- Spread the marinated chicken in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until chicken is cooked through, slightly charred, and caramelized, flipping halfway through cooking to ensure even browning.
- While chicken roasts, prepare the salad: In a large bowl, combine mixed greens, sliced cucumber, julienned carrots, and thinly sliced red onion.
- Drizzle salad with sesame dressing and toss gently to coat.
- Serve the hot roasted Korean chicken immediately alongside the fresh salad for a complete and satisfying meal.
Notes
For deeper flavor, marinate the chicken for at least 30 minutes, or even overnight. Serve with a side of steamed rice or your favorite noodles to complete the meal. A sprinkle of sesame seeds over the chicken and salad adds extra texture and aroma.