Korean Roast Chicken

Korean Roast ChickenThis Korean Roast Chicken represents one thing (of many) about Korean food. Not the spicy, savoury flavours that marry so well with their super-fresh produce or that they have managed to produce an incredibly healthy cuisine that also tastes beautiful. What this chicken represents is their willingness to take foreign, western dishes and put their own spicy stamp on them. They definitely know how to do fusion cooking properly. The most famous and celebrated example of this is their KFC (Korean Fried Chicken), a spicy, sweet spin on Kentucky Fried Chicken. But I have also seen Korean pizza, Korean Caesar salad, Korean fish and chips and even a Korean affogato.

This Korean Roast Chicken takes a regular roast chicken, which is in itself no bad thing, and literally spices it u and turns it into something new and exciting with very little extra effort. Admittedly, the gochujang is hard to come by unless you live near an Asian supermarket but you can easily find it online.

Korean Roast Chicken


  • 3 onions, thickly sliced
  • 1 lime, sliced
  • 50g ginger sliced
  • 1 whole 1.6 Kg chicken
  • 3 tbsp olive oil
  • 1 tsp sea salt flakes
  • 4 tbsp gochujang (Korean chilli paste)
  • 4 tbsp ketchup
  • 4 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp water
  • 1 tsp sesame seed oil
  • 1 tbsp toasted sesame seeds


  1. Preheat the oven to 200 degrees celsius.
  2. Lay the onion slices on a roasting tray and sit the chicken on top.
  3. Put the lime and ginger slices into the cavity, drizzle over the oil and sprinkle over the salt.
  4. Then roast for 20 minutes at 200 degrees Celsius. Then turn the heat down to 180 and roast for another 45 minutes.
  5. In the meantime, add the gochujang, ketchup, honey, vinegar, soy sauce and water to a dry pan and whisk over a high heat until it starts to boil.
  6. Then whisk in the sesame seed oil and take off the heat.
  7. Remove the chicken after 45 minutes at 180 and pour over the sticky, spicy sauce. Rub it in with a pastry brush so the chicken is completely covered in the sauce.
  8. Sprinkle with the toasted sesame seeds and return to the oven for another 15 minutes at 180 degrees.
  9. Take it out, let it rest for a few minutes, then carve and serve.
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