This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about the flavor bomb food called Korean Baked Chicken!
If you are like me, then you like FLAVOR PACKED FOODS. No bland food please! LOL
Korean Baked Chicken checks those boxes! It also couldn’t be simpler to make. Bake some crispy chicken, and then baste with a yummy spicy gochujang based sauce and you’re in for a delicious treat!
How To Get Crispy Chicken When Baking
I have read that the secret to crispy baked chicken is…guess what? Baking powder! I won’t go into the science here, but basically the baking powder helps to dry out the skin which results in a crispy skin.
I basically tossed chicken drumsticks in a mixture of baking powder and salt. Then I placed them on a wire rack (essential!) and baked in a 425F oven for around an hour or so. They turned out pretty crispy don’t you think? 🙂
The Finishing Touch – The Gochujang Based Sauce!
The finishing touch is the gochujang based sauce. It’s super easy to make and once you try this you’ll want to put it on EVERYTHING! 🙂
I have included some links to Amazon for the gochujang, rice vinegar, and soy sauce (above and here) for your convenience if you’d like to order from Amazon. I don’t see that my favorite gochujang is sold on Amazon but I wanted to share it here with you. Don’t you like the picture? If you like it hot, try looking for this at your local Asian market. 🙂
Once your chicken is baked, you simply baste this sauce over your crispy chicken. Then you will have a true challenge…to try to keep from eating the entire batch of chicken! Honestly, I ate a few drumsticks at dinner, and then snuck back to the chicken (I mean kitchen!) to have just one more. Three more consumed and there wasn’t much left of the 5 lbs of drumsticks that I had cooked! A little embarrassing, but I want to be honest here to give you a head’s up. 🙂
How To Serve Korean Baked Chicken
I recommend that you serve delicious Korean Baked Chicken garnished with green onions and sesame seeds. You can enjoy with some rice, kimchi, and how about some pickled daikon radish and cold beer, just as the Koreans do?
I hope you will enjoy some Korean Baked Chicken soon! Feel free to use the sauce on chicken wings instead of drumsticks if you like. And oh yeah…you’ll be licking your fingers with these I promise!! 🙂
Some Other Recipes You May Enjoy!
Korean Fried Chicken – similar to this but FRIED! 🙂
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Korean Baked Chicken
- Wire rack to place chicken on
- 5 lb Chicken drumsticks with skin on can sub chicken wings
- 2 tbsp baking powder I used Rumford baking powder
- 1 ts salt
- 6 tbsp gochujang
- 2 tbsp rice wine vinegar
- 6 cloves garlic minced
- 1 tbsp honey
- 1 tbsp soy sauce I used Kikkoman
- 1 tbsp roasted sesame seeds for garnish
- 2 green onions sliced, for garnish
- Preheat your oven to 425F. While preheating remove the chicken to rest at room temp around 30 minutes.
- Pat dry the chicken drumsticks with paper towels. Try to remove as much moisture as you can.
- Mix 2 tbsp baking powder and 1 ts salt in a small bowl. Coat the drumsticks with this mixture. Try to ensure even coating as much as possible.
- Place the chicken on a wire rack. I placed my wire rack on top of a roasting tin that was lined with aluminum foil.
- Roast the chicken for approximately 1 hr in your 425F oven. I recommend turning the chicken every 20 minutes or so. Check a few times to ensure no burning, etc.
- Meanwhile, create your sauce! Mix the sauce ingredients: gochujang, rice wine vinegar, garlic, honey, and sauce sauce in a small bowl. Leave aside until the chicken has finished baking.
- Once the chicken is finished baking SMOTHER it with the sauce! I find it easiest to baste the chicken with a baster.