More One POT recipes. This One Pot Korean Chicken has all the sweet and sour spice that everyone will rave about.
Well here it is the next delicious easy to make version of my One Pot Chicken dinners.
I’ll link all the other flavours of One Pot Chicken at the end of this post but first…..tadah.. Korean Chicken made in one pot is an easy to make roasted chicken with all in one sauce. It just proves that Korean Chicken doesn’t always have to be deep fried to taste irresistibly good.
Skip straight to the end for the recipe.
I am a bit of a late starter on the Korean Food train. I only came across it in NYC last year when I stayed in Korea town. Korea town can be found in Midtown Manhattan, centred on West 32nd Street between Madison Avenue and the intersection of Sixth Avenue and Broadway. I will forever remember it not for the restaurants or eating fried chicken, I’ll remember it for the cool dude we met on the street near our hotel
Three of us were checking out the restaurants on West 32nd street, when we commented on a handsome looking black man striding along talking on the phone. He had ear buds on and was talking at a decibel challenging level and we were kind of staring and snickering at the same time. Seems that not noticing your foot fall in New York City can be a life threatening affair and, without warning my companion slid like she’d hit a patch of black ice. Her arms flailed helicopter style and she slid in slow motion before we caught her just before her knees hit the sidewalk.
We were recovering, wondering amidst the gales of laughter what could have caused such a spill. One of us wondered if ice cream on the sidewalk may have been the culprit while the other pointed with added obscenities that it was actually, dog turd. Suddenly the smell started to make it clear she was correct, and a flurry of squealing and noticeably non-native obscenities could be heard loud and clear. The phone dude had suddenly caught up and stopped dead in his tracks in front of us, pulling out his earbuds and offering suggestions.
“Oh no you guys gotta find some GRAASS and wipe that thing”
We were mesmerised by the way he said grass. Loud and clear with a very elongated ASS. He demonstrated the wiping of the foot on an imaginary piece of grass before high fiving the victim with the sodden shoe. He laughed, and gave us some parting advise.
“You gotta take the good with the bad in NYC, now remember find some GRAASSS”.
And off he went earbuds back in, talking at the top of his voice.
Since my limited encounter with Korea-town I have learnt that I simply love this Korean chilli paste. Gochujang.
It’s widely available now in most markets and is easy to use. Add it to stir fries or sauces if you like. It is a really complex paste with a great umami flavour and a good amount of spice. You can vary the amount you use in this recipe. A couple of tablespoons gives a delicious flavour with just a hint of hotness that most people are comfortable with. After making this a couple of times I prefer the perfect amount of 3 Tablespoons. It adds just the right amount of chilli and flavour for me but you decide for yourself.
Make it and pass it on. This one is a keeper.
Roasting chicken in a sauce works best if the baking dish is deeper than the chicken. There is no use covering it because it will steam. You need a crispy top and a lovely moist baked chicken on the underside. The sauce will cook the chicken and then after you are going to fight over that sauce at the bottom of the pot, make sure you have rice or noodles ready.
- 1.2 kg Chicken , whole, rinsed and dried
- 200 gram onion, chopped into slices
- 2 cloves garlic, crushed
- 2 Tablespoons ginger, grated
- 500 ml Chicken Stock or bullion, unsalted
- 3 Tablespoons Gochujang Korean Chilli Paste
- 4 Tablespoons rice vinegar
- 4 Tablespoons Soy sauce, light
- 2 teaspoons sesame oil
- 4 tablespoons sugar, fine sugar
- 2 Tablespoons sesame seeds
- 400 gram cabbage, white cut into chunks
- 4 stalks green onion cut into 2 cm pieces
- 100 gram red pepper, chopped into thick julienne
- 60 ml oil
- ½ teaspoon salt
- Set the oven to 180 C / 350 F.
- Use a deep oven proof dish, I used a Le Cruset oval baker.
- Heat the baker on the stove top. Add 40 ml ( 2 tablespoons) of the oil to the pot and add the onions. Saute for a minute before adding the garlic and ginger and stir till just fragrant, turn down the heat.
- Add the 500 ml of chicken stock, the vinegar, soy, sesame oil, sugar and Gochujang paste and stir well.
- Add the thickly sliced cabbage and the chicken to the pot. Use the late 1 tablespoon of the oil and sub over the chicken skin. Sprinkle with salt and then sesame seeds.
- Put the chicken into the oven and bake for 1 hour 10 minutes. Remove the chicken from the oven and make a cut between the body and the leg to test if the chicken is fully cooked. If it is pink bake for a further 10 minutes. If the chicken you are baking is also bigger it will need a little longer to cook through.
- Add chopped red capsicum and green onions to the chicken before serving with rice or noodles.
- One Pot Chicken and Mushrooms
- One pot Chermoula Chicken
- One Pot Mexican Chicken
- One Pot Chicken and noodles
- One pot African chicken
- One pot coconut roast chicken
- One pot sweet chilli and lime chicken
- One pot parmesan chicken bake
- One pot Chicken risoni