Sticky Korean Chicken

• total tid: 40 minutes

Ingredienser

I make this on repeat every single week purely because it comes together so so quickly and there’s minimal stand up cooking, perfect for summer! Feel free to serve with some sticky rice or whatever carbs you fancy

korean chicken marinade (makes a double batch, so halved if you’re not marinating that much chicken):

100g gochujang paste

1 tbsp sesame oil

3 tbsp dark soy sauce

1 tsp ginger powder

35g runny honey

3 cloves garlic, finely grated

10g rice wine/white wine vinegar

Vejledning

place all marinade ingredients into a bowl and whisk well

Add the chicken into the marinade and massage it really well into the chicken

Leave to marinate for as long as you can (overnight is best) but 30 mins will do if on a time crunch!

Place onto a lined baking tray and bake on 180c until chicken is cooked through

Grill for 5 minutes at the end to crisp the skin up making sure it doesn’t burn

quick soy marinated cucumbers:

1 cucumber

2 tbsp light soy sauce

1 tsp rice wine/white wine vinegar

10g runny honey

1/2 tsp chilli flakes

1/2 tsp garlic powder

2 tbsp chopped chives

method:

wash abs chop your cucumber into desired bite size chunks

Mix all marinade ingredients into a bowl and add the cucumbers in

Mix and set aside in the fridge whilst the chicken is cooking so flavours intensify

roasted sesame slaw:

200g white cabbage, thinly sliced

1/4 tsp table salt

2 tbsp mayo

1 tbsp yoghurt

1 tbsp sesame oil

2 tsp roasted sesame seeds

method:

Place the shredded cabbage into a bowl and sprinkle over the salt

Massage it in and leave for 5 minutes to soften the cabbage

Add in the rest of the ingredients and mix well

Enjoy!! Let me know how you guys found it 🫶🏼