Gochujang Honey Glazed Chicken & Kimchi Potatoes
Celebrate Week 32 with a bold Korean-fusion masterpiece that balances spicy fermented heat with a sweet honey finish. This dish transforms classic roast chicken and potatoes into an exciting flavor explosion using tangy kimchi and savory gochujang.
Ingredients
- Chicken thighs (bone-in, skin-on)8 pcs
- Gochujang (Korean chili paste)3 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Garlic (minced)3 cloves
- Fresh ginger (grated)1 tsp
- Baby potatoes (halved)800 g
- Kimchi (roughly chopped)150 g
- Olive oil2 tbsp
- Sesame oil1 tsp
- Spring onions (sliced)2 stalks
- Sesame seeds1 tsp
Instructions
In a small bowl, whisk together the gochujang, honey, soy sauce, minced garlic, grated ginger, and sesame oil until smooth.
On a large parchment-lined baking sheet, toss the halved baby potatoes with olive oil and the chopped kimchi, ensuring they are evenly coated.
Pat the chicken thighs dry and coat them thoroughly with half of the prepared gochujang glaze. Arrange them on the baking sheet amongst the potatoes.
Place the tray in an oven preheated to 200°C (390°F). Roast for 30-35 minutes until the chicken is cooked through and the potatoes are crispy.
Brush the remaining glaze over the chicken for the last 5 minutes of cooking for a sticky finish. Garnish with sliced spring onions and sesame seeds before serving.
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