Korean Baked Chicken

Serves 2 (or 1 if you eat like me)

Hands-on Time 15 minutes

Cooking Time 30 minutes

Print friendly version

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!