AN OUT-OF-THIS WORLD KOREAN CHICKEN DINNER
This dinner is for two, grilled cabbage and fresh corn, small nugget potatoes. And there will be enough chicken for leftovers.
Tasting Notes
This dinner is rich, scrumptious and hits all the taste buds with its vast arrays of flavours.
The chicken is super moist with crisp skin, coupled with an amazing lightly spicy Korean BBQ sauce, infused with sweet garlic and earthy ginger. The small nugget potatoes rich in the chicken drippings and the BBQ sauce are an amazing addition. Both the corn and the cabbage have a nice charred taste.
So let’s get started.
- Sauce:
- 1 teaspoon Gochujang paste, a rich, aromatic and concentrated chilli paste from Korea. You can use more than 1 teaspoon. It all depends how much you like spicy food
- 6 tablespoons of Korean BBQ sauce
- 2 tablespoons of olive oil
- 1 teaspoon grated ginger
- 3 teaspoons grated garlic
- Whisk everything together till all the ingredients are mixed
- Chicken:
- One 2 ½ pound chicken
- salt
- 1 small lemon cut into quarters
- 1 green onion
- 1 lime
- Potatoes:
- 12 small potatoes
- salt
- Cabbage and the Corn:
- 2 fresh corn cobs and 1 small cabbage
- 2 tablespoons olive oil
- 1 small cucumber
- 1 handful each of fresh mint and cilantro
- salt and pepper
- 1 lemon
Season your chicken inside and out with salt.
Place your lemon quarters into the cavity of the chicken.
Brush the chicken all over with the sauce.
Place your chicken into the middle of a cast iron frying pan, if you don’t have one, any pan will do as long as it’s oven proof.
Take your potatoes and coat them well with the sauce.
Then surround the chicken with all your potatoes.
Place the pan in a pre-heated 150 °C oven and cook for at least three hours.
Towards the end of the three hours, pierce your potatoes to see if they are done.
Check your chicken. If the legs jiggle and move easily it is done.
If not cook up to 30 minutes longer.
Don’t worry about your potatoes even if they are ready and your chicken is not. Just keep them in the frying pan with your chicken.
Once your chicken is done crank up your oven to broil till some of the chicken skin is blackened.
Then shut off the oven, leave the oven door slightly open and let the chicken and potatoes rest. That will take about 15 minutes.
Corn and Cabbage
Remove all the husks from the corn cob.
Brush the corn and the cabbage with the olive oil.
Season with salt and pepper.
Turn your BBQ on to medium high.
Place your cabbage and corn on the BBQ.
If you don’t have a BBQ put into a pre-heated oven of 220°C.
Watch it and once in a while turn the corn and the cabbage over.
Both will be done when they they are charred.
Remove the corn and with a sharp knife cut all the corn off the cob.
Take your cucumber and cut into small slices, leave the skin on.
Drop your cucumber slices into a small bowl.
Season with salt and peppers.
Chop your cilantro and mint coarsely and add to the cucumber slices.
Cut your lemon in half and squeeze the juice from one-half of the lemon over the cucumber mix.
Taste and if you like squeeze more lemon juice into the bowl.
Add the mixture over your charred cabbage.
Plating
Take the chicken out of the oven and cut up into pieces.
Place the potatoes, along with lots of the sauce over them, on a plate along with some chicken, corn and cabbage.
Cut up your green onion and scatter over the chicken.
Cut up your lime in half and put on each serving plate. This is to be used for squeezing the juice over the chicken.
Add some corn and cabbage.
Presto, you are ready to eat.
Easy and delish.
Recipe and photos: George’s Kitchen
