Korean style roast chicken

Name: Korean style roast chicken
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 x 1.2 kg chicken; 1 head of garlic; 1 knob (50 gms) fresh ginger; 25 ml sesame oil; 1 tsp Szechuan pepper; 2 tsp Korean chilli flakes (Gochugaru); 2 tsp flaked sea salt; 1 tsp freshly ground black pepper

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15m

1h 10m

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by Mark Best

Apr 21, 2000

This recipe is provided by AEG appliances. This Korean style chicken dish is perfect when entertaining guest as you can marinate it in a few days in advance.

1 x 1.2 kg chicken
1 head of garlic
1 knob (50 gms) fresh ginger
25 ml sesame oil
1 tsp Szechuan pepper
2 tsp Korean chilli flakes (Gochugaru)
2 tsp flaked sea salt
1 tsp freshly ground black pepper

Method

1.

Preheat a heavy casserole dish to 190°C in a steam oven.
2.

Break the chicken into pieces, removing the back bone using a pair of kitchen scissors. Remove both legs and trim away the rib section. Remove the wings by cutting through the shoulder joint, then separate the breasts by cutting down the centre of the breast.
3.

Coarsely grate the head of garlic (no need to remove the skin) and ginger using a box grater into a large dish.
4.

Add the salt, sesame oil, Szechuan, black pepper and chilli flakes, then add the chicken and coat evenly.
5.

Place the preheated pan on the cooktop on a moderate heat so the pan stays hot.
6.

Add the chicken, skin side up, spacing it out evenly so that the pieces don’t touch.
7.

Put back into the oven and insert a thermometer into the thickest part of the breast. Roast for 45-50 minutes until the skin is golden, until the food sensor reaches 65°C. Cook the legs and wings for 20 minutes more.