New Update
| Main ingredients | Kimchi, Whole chicken, Garlic, Ginger, Spring onion, Crushed black peppercorns, Oil, Honey, Toasted sesame seeds |
| Cuisine | Korean |
| Course | Main course chicken |
| Prep time | 1-1.5 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- ½ cup ready-made kimchi + to serve
- 1 whole chicken, skinned and cleaned
- 4-5 garlic cloves
- 1 inch ginger, roughly chopped
- 1 spring onion, cut into 2 inch pieces
- Salt to taste
- Crushed black peppercorns to taste
- Oil for drizzling
- ½ cup kimchi liquid
- 2 tablespoons honey
- Toasted white sesame seeds for garnish
- Mashed potato to serve
- Chopped spring onion greens for garnish
- Micro greens for garnish
Method
- Put kimchi in a mixer jar, add garlic, ginger and spring onion and grind to a coarse paste.
- Vertically cut the whole chicken in half without cutting it through. Sprinkle salt on both sides of the chicken and trim the wings. Sprinkle crushed black peppercorns and rub well. Transfer the chicken into a large bowl. Add the ground paste and rub it well on all the sides of the chicken. Set aside to marinate for 1 hour.
- Preheat oven to 200ºC.
- Transfer the chicken on a wire rack placed over a shallow baking tray. Drizzle oil and place it in the preheated oven for 20-25 minutes.
- To make the glaze, take kimchi liquid in a small bowl, add honey and mix well.
- Remove chicken for oven and drizzle the glaze all over it. Sprinkle white sesames seeds and cut into pieces as required.
- Arrange the chicken on a serving plate, garnish with spring onion greens, kimchi and micro greens and serve hot with mashed potato.
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