International•indulgent
Spicy Korean Roasted Chicken
I recently bought my first bottle of Gochujang (Korean chilli paste), and it's fast becoming my go-to-jang (sauce). These roasted chicken legs were marinated in spicy, sweet, and savoury marinde. Then oven roasted till done with some caramelised charred bits for the extra yum factor!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken legs (bone-in & skin on)
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp bown sugar
- Salt & black pepper to taste
- 2-3 cloves garlic (minced)
- 2 tsp grated ginger
- 1/2 tsp red chilli flakes (optional)
- 1 tsp toasted sesame seeds (to garnish)
- 1 tbsp chopped spring onions (to garnish)
Instructions
- 1
In a mixing bowl, add gochujang, ginger, garlic, soy sauce, sesame oil, and sugar together.
- 2
Season both sides of chicken with salt and pepper.
- 3
Pour marinade over and allow to marinate for 1 hour to 24 hours.
- 4
Bake in preheated oven for 30-40 minutes at 200C or until done.
- 5
Sprinkle some toasted sesame seeds, and garnish with chopped spring onions.