Korean Garlic Chicken Traybake
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
This dish riffs on dakdori tang, the classic Korean chicken-and-potato stew, transforming it into a fast, fuss-free traybake. A punchy mix of gochujang, vinegar, and soy brings big flavour, coating everything in a glossy, tangy heat. As the chicken thighs and onions roast, the potatoes turn tender and soak up every bit of that deep, savoury sauce.
Ingredients
- 4 tbsp gochujang paste
- 2 tbsp dark soy sauce
- 3 tbsp rice wine
- 1 tbsp sesame oil
- 1 tsp caster sugar
- 4-5cm piece fresh ginger, peeled and grated
- 1kg skin-on, bone-in chicken thighs
- 250ml hot chicken stock
- 2 onions, peeled and roughly chopped
- 8 garlic cloves, peeled
- 650g baby potatoes, halved, larger ones cut into thirds
- 4 spring onions, trimmed and finely sliced
- 2 tsp toasted sesame seeds
Method
Heat the oven to 220C (200C fan). Whisk the gochujang, soy sauce, rice wine, sesame oil, sugar and ginger in a jug.
Put the chicken in a large bowl, spoon over three tablespoons of the gochujang sauce and toss to coat. Pour the stock into the jug with the remaining sauce and whisk.
Put the onions, garlic, potatoes and chicken in a 30cm x 40cm roasting tin, then pour over the sauce/stock mix. Cover the tin with foil, then roast for 30 minutes. Remove the foil, turn down the heat to 200C (180C fan), then return the tin to the oven for 30-40 minutes, until the chicken is lovely and crisp and the tops of the potatoes are golden. Scatter on the spring onions and sesame seeds, and serve at once.
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