Korean Chicken Traybake

Ingredients

Main Traybake

• 1 kg chicken legs

• 1 onion, sliced

• 1 red chilli, sliced

• 2 bell peppers, sliced

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tbsp soy sauce

• 1 tbsp rice-wine vinegar (or white-wine vinegar)

• 1 tbsp sugar

• 1 tbsp gochujang paste

• ½ lime, juiced

Marinade

• 1 tbsp soy sauce

• 1 tbsp gochujang

Dipping Glaze (cook on low 2–3 min until glossy)

• 1 tbsp gochujang

• 1 tbsp honey

• 1 tbsp sugar

• 1 tbsp soy sauce

Optional Garnish

• 1 tbsp sesame seeds

• 1 spring onion, chopped

• ½ chilli, thinly sliced

• 1 lime, cut into wedges

Instructions

• Marinate the chicken.
  Add chicken legs, soy sauce, and gochujang to a bowl. Season well, mix to coat, and set aside.

• Prepare the tray.
  Add onion, garlic, ginger, peppers, chilli, soy sauce, vinegar, sugar, gochujang, and lime juice to a large roasting tray. Mix well.

• Add the chicken.
  Place the marinated chicken on top of the vegetables. Roast at 180 °C for 40–45 minutes until golden and cooked through.

• Make the glossy sauce.
  While the chicken cooks, combine the glaze ingredients in a small pan. Heat on low for 2–3 minutes until thick and glossy.

• Finish and serve.
  Garnish with sesame seeds, spring onions, sliced chilli, and lime wedges. Pour the sticky glaze over the chicken and serve with fluffy rice.