Korean Baked Chicken
Korean Baked Chicken is a FLAVOR BOMB! No bland here! Crispy baked chicken basted with a spicy gochujang sauce...win win win!!!
Equipment
- Wire rack to place chicken on
Ingredients
- 5 lb Chicken drumsticks with skin on can sub chicken wings
- 4 tbsp baking powder I used Rumford baking powder (split)
- 2 ts salt split
Sauce Ingredients
- 6 tbsp gochujang
- 2 tbsp rice wine vinegar
- 6 cloves garlic minced
- 1 tbsp honey
- 1 tbsp soy sauce I used Kikkoman
Garnishes
- 1 tbsp roasted sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
- 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.
- REPEAT THIS STEP TWICE, USING HALF OF THE DRUMSTICKS, BAKING POWDER, AND SALT EACH TIME. Mix 2 tbsp baking powder and 1 ts salt in a large ziplock bag. Coat the drumsticks with this mixture. Try to ensure even coating as much as possible. Shake off excess baking powder and salt.
- 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! You can either baste the chicken with a baster, or toss everything together in a large bowl until the chicken is well coated.
Notes
It may take a little less or more than 1 hr to bake your drumsticks according to their size. Enjoy this delicious Korean Baked Chicken with rice, kimchi, and some cold Korean beer! Garnish with sesame seeds and green onion. Be warned...it's hard to stop eating these! Enjoy :-)
