Give your Sunday roast a full flavour makeover with this Korean roast chicken with cucumber kimchi recipe. It's delicious!
Serves44
Cook time1 hr 30 mins1 hour 30 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
2 tbs mirin
3 garlic cloves, crushed
1 tbs grated fresh ginger
1 tbs soy sauce
1 tbs fish sauce
1.3kg Lilydale Free Range Whole Chicken
3 spring onions, cut into 10cm lengths
steamed jasmine rice, to serve
coriander leaves, to serve
Cucumber kimchi
2 small red chillies, thinly sliced
2 tbs sriracha or chilli sauce
1 tsp sesame seeds, toasted
1 spring onion, thinly sliced
2 tbs rice wine vinegar
1 tsp sesame oil
2 Lebanese cucumbers, very thinly sliced
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Method
Step 1
Preheat oven to 180°C. Line a roasting pan with baking paper.
Step 2
Combine the mirin, garlic, ginger and sauces in a bowl. Place the chicken in prepared pan. Pour half the garlic mixture over the chicken and into the cavity. Tuck the wings under chicken. Use kitchen string to tie the legs together to secure. Cover with a piece of greased foil. Bake for 1 hour, brushing chicken with remaining garlic mixture every 10 mins. Add the spring onion to the dish and bake, uncovered, for a further 30 mins or until browned and cooked through. Cover with foil and set aside for 10 mins to rest.
Step 3
Meanwhile, to make the cucumber kimchi, combine the chilli, sriracha or chilli sauce, sesame seeds, spring onion, vinegar, oil and cucumber in a ceramic or glass bowl. Season with salt. Set aside for 30 mins to infuse.
Step 4
Serve the chicken and spring onion mixture with the cucumber kimchi, steamed rice and coriander.
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
2 tbs mirin
3 garlic cloves, crushed
1 tbs grated fresh ginger
1 tbs soy sauce
1 tbs fish sauce
1.3kg Lilydale Free Range Whole Chicken
3 spring onions, cut into 10cm lengths
steamed jasmine rice, to serve
coriander leaves, to serve
Cucumber kimchi
2 small red chillies, thinly sliced
2 tbs sriracha or chilli sauce
1 tsp sesame seeds, toasted
1 spring onion, thinly sliced
2 tbs rice wine vinegar
1 tsp sesame oil
2 Lebanese cucumbers, very thinly sliced
Description
Give your Sunday roast a full flavour makeover with this Korean roast chicken with cucumber kimchi recipe. It's delicious!
Method
Step 1
Preheat oven to 180°C. Line a roasting pan with baking paper.
Step 2
Combine the mirin, garlic, ginger and sauces in a bowl. Place the chicken in prepared pan. Pour half the garlic mixture over the chicken and into the cavity. Tuck the wings under chicken. Use kitchen string to tie the legs together to secure. Cover with a piece of greased foil. Bake for 1 hour, brushing chicken with remaining garlic mixture every 10 mins. Add the spring onion to the dish and bake, uncovered, for a further 30 mins or until browned and cooked through. Cover with foil and set aside for 10 mins to rest.
Step 3
Meanwhile, to make the cucumber kimchi, combine the chilli, sriracha or chilli sauce, sesame seeds, spring onion, vinegar, oil and cucumber in a ceramic or glass bowl. Season with salt. Set aside for 30 mins to infuse.
Step 4
Serve the chicken and spring onion mixture with the cucumber kimchi, steamed rice and coriander.
