Gochujang paste x 4 tbsp
Lime juice x 2 tbsp
Palm sugar x 1 tsp
Garlic x 2 cloves – crushed
Ginger x 1 thumbsized piece – grated
Soy sauce x 2 tbsp
Lemongrass x 1 tsp – finely chopped
Olive oil x 4 tbsp
Coriander x handful – finely chopped
Asian greens x 2 bunch
Soy sauce x 1 tbsp
Ginger x 1 tsp – grated
Olive oil x 2 tbsp
Mix all the sauce/marinade ingredients together in a bowl (except chicken) until combined.
Mix 2 tbsp of sauce/marinade into the chicken, cover and leave in fridge for 1 hour or overnight where possible. Reserving remainder of sauce/marinade for later
When ready to cook, separate the reserved sauce/marinade into 2 bowls *see tips*
Heat oven/bbq (I used my bbq) to 180c and cook chicken for approx. 1 hour or until juices run clear and temperature at thigh reaches 75c. Half way through cooking brush with 1 of the reserved marinade bowls.
Once cooked, remove from oven and allow to rest for 5 – 10 minutes before serving. Once ready to serve brush with remainder of sauce/marinade for that beautiful sticky glaze finish.
Chop vegetables in ½ lengthways.
Add oil to a large frying pan and place vegetables in the pan. Cook for 2-3 minutes and add the garlic, ginger & soy. Turn vegetables, place a lid on frying pan and allow to cook for a further 1-2 minutes.
Cut chicken in ½ or ¼’s and place on plate, place cooked vegetables next to chicken and sprinkle with sesame seeds and chili flakes, spoon a little of the cooking liquid over vegetables
Whisk or fork
Large frying pan w/ lid
The reason for separating the sauce/marinade is you don’t want to baste your cooked chicken with the same sauce/brush you used to baste the raw chicken in.
If you are unsure on how to butterfly your chicken then you can ask your local butcher. I find removing the breast bone speeds up the above cooking time by 5 – 10 minutes
Gochujang paste is a Korean chili paste. If you can’t find any then try make your own using chili flakes, soy sauce and a little sugar OR some Thai chili paste instead.