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.
In short
Gochujang Honey Glazed Chicken & Kimchi Potatoes takes about 50 minutes (15 min prep, 35 min cooking), serves 4 and needs 12 ingredients.
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
- 1
In a small bowl, whisk together the gochujang, honey, soy sauce, minced garlic, grated ginger, and sesame oil until smooth.
- 2
On a large parchment-lined baking sheet, toss the halved baby potatoes with olive oil and the chopped kimchi, ensuring they are evenly coated.
- 3
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.
- 4
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.
- 5
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.
Questions and answers
How long does Gochujang Honey Glazed Chicken & Kimchi Potatoes take?
About 50 minutes in total: 15 minutes prep and 35 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 12 ingredients: Chicken thighs (bone-in, skin-on), Gochujang (Korean chili paste), Honey, Soy sauce, Garlic (minced), Fresh ginger (grated) …. With Veloop you can add them all to your shopping list.
