Korean Baked Chicken

I’m obsessed with Korean Fried Chicken, but I’m not a fan of deep frying. So, I adapted the recipe to create Korean Baked Chicken (KBC). Using two food bags, this recipe is speedy and mess-free. Serve it as a main or starter, and make sure to buy whole chicken wings (drum, wing, and tip). If you can’t find gochujang (red chilli paste) or gochugaru (red pepper powder) locally, they’re available online.

Korean Baked Chicken
Korean Baked Chicken

Serves 2 (or 1 if you eat like me)

Hands-on Time 15 minutes

Cooking Time 30 minutes

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Ingredients

  • 6 chicken wings (approx. 400–500g, wing to tip)

  • 2 tbsp cornflour

  • 1 tbsp vegetable or sunflower oil

  • Salt and pepper (for seasoning)

  • 2 tbsp light soy sauce

  • 1 tbsp mirin rice wine

  • 1 tbsp light brown sugar

  • 2 tbsp runny honey

  • 1/2 tbsp sesame oil

  • 1/2 tbsp water

  • 1 1/2 tbsp gochujang

  • 1/4 tsp gochugaru

  • 2 garlic cloves

  • 1/2 thumb-sized piece of root ginger

  • 1 tsp sesame seeds (optional, for garnish)

Equipment

  • 2 sealable food bags

  • Baking parchment

  • Baking tray

  • Medium-sized saucepan

  • Micro-grater

  • Spatula

Method

1. Preheat the oven

  • Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.

  • Line a baking tray with parchment paper.

2. Coat the chicken wings

  • Place the chicken wings in a food bag with 1 tbsp cornflour, salt, and pepper. Seal and shake to coat.

  • Transfer the chicken to the second food bag, add the oil, and shake again.

  • Return the chicken to the first bag, add the remaining 1 tbsp cornflour, and shake once more.

3. Bake the chicken

  • Spread the coated chicken wings on the lined baking tray, spacing them apart.

  • Bake on the middle shelf for 30 minutes, turning halfway through.

4. Make the sauce

  • While the chicken bakes, add all sauce ingredients (except sesame seeds) to a saucepan. Grate the garlic and ginger directly into the pan.

  • When the chicken has 5 minutes left, stir the sauce ingredients and bring to a boil over high heat.

  • Reduce the heat to low and simmer for 2 minutes, stirring occasionally.

5. Coat the chicken

  • Once the chicken is cooked, remove it from the oven and add it to the saucepan.

  • Gently toss the chicken in the sauce until evenly coated.

6. Serve

  • Transfer the chicken to a plate or bowl, pouring any remaining sauce over the top.

  • Sprinkle with sesame seeds, if desired, and serve immediately.

Enjoy!

Korean Baked Chicken
Korean Baked Chicken