Korean Chicken



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

Essential Tools

Chef knives
Chopping board
Mixing bowl
Whisk or fork
Basting brush
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.

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