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Korean roast chicken with cucumber kimchi
Korean roast chicken with cucumber kimchi
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Spicy homemade cucumber kimchi elevates Korean roast chicken.
Ingredients:
  • 40.00 ml mirin
  • 3 garlic cloves, crushed
  • 20.00 ml fresh ginger, grated
  • 21.00 gm soy sauce
  • 24.40 gm fish sauce
  • 1.3kg Free Range Whole Chicken
  • 3 spring onions, cut into 10cm lengths
  • Steamed jasmine rice, to serve
  • Coriander leaves, to serve
  • 2 small red chillies, thinly sliced
  • 40.00 ml sriracha or chilli sauce
  • 3.00 gm sesame seeds, toasted
  • 1 spring onion, thinly sliced
  • 40.00 ml rice wine vinegar
  • 1 tsp sesame oil
  • 2 Lebanese cucumbers, very thinly sliced
Instructions:
  • Preheat your oven to 180C, then line a roasting pan with baking paper.
  • Mix together the mirin, garlic, ginger, and sauces in a bowl. Put the chicken in the pan. Drizzle half of the garlic mixture over the chicken, making sure to get some inside the cavity. Tuck the wings under the chicken and tie the legs together with kitchen string. Cover with greased foil and bake for 1 hour, brushing the chicken every 10 minutes with the remaining garlic mixture. Add the spring onion to the pan and bake uncovered for 30 minutes until browned and fully cooked. Rest covered with foil for 10 minutes before serving.
  • In a glass or ceramic bowl, mix together chili, sriracha or chili sauce, sesame seeds, spring onion, vinegar, oil, and cucumber. Season with salt and let it sit for 30 minutes to let the flavors meld.
  • Present the chicken and spring onion blend alongside the cucumber kimchi, fluffy steamed rice, and fresh coriander.

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