Korean Roasted Chicken with Freeze-dried Kimchi Paste
Serves
4 people
Ingredients
- 6–8 chicken legs & thighs (bone-in, skin-on)
- 1/4 cup freeze-dried kimchi paste
- 1/2 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 2 tbsp peanut butter
- 2 tbsp rice vinegar
- ½ tsp black pepper
For finishing
- Sliced scallions
- Toasted sesame seeds
Instructions
1. Make the marinade
- soy sauce
- honey
- sesame oil
- freeze dried kimchi paste
- peanut butter
- black pepper
- rice vinegar
Mix until smooth.
3. Prep the chicken
- Pat chicken very dry (important for crispy skin).
- Rub the kimchi marinade all over, including under the skin where possible.
Marinate at least 1 hour (or up to overnight in the fridge).
4. Roast
- Heat oven to 425°F / 220°C.
- Arrange chicken on a rack over a sheet pan (or directly on a lined tray).
- Baste occasionally with leftover marinade
- Roast 35–45 minutes until:
- skin is deeply browned
- internal temp reaches 175°F for thighs.
Optional: Broil for 2–3 minutes for extra caramelization.
5. Finish
Sprinkle with:
- sliced scallions
- sesame seeds
- fried basil
Great with
- Steamed rice