Spicy Korean Traybake
Easy to make for a weeknight meal this flavour-packed spicy chicken traybake is delicious served with our Tomato & Chilli Couscous to soak up the sauce. Gochujang is a great paste to have in your fridge to add plenty of umami spice to your meals.
Method
Preheat the oven to 200c/180cfan
In a large bowl, mix together the gochujang paste, soy, sesame oil, honey, vinegar and ginger. Add the chicken, onion wedges, garlic cloves and stir to coat in the sauce.
Tip into a roomy roasting tin and spread out. Cover with foil and bake for 30 minutes. Remove the foil and roast for another 25-30 min until the chicken skin is crispy and golden.
Prepare the couscous according to the packet instructions.
Before serving, garnish the chicken with shredded spring onions and sesame seeds and enjoy with a side of couscous.
TIP: There will be plenty of sauce as the chicken releases it juices, if you want to thicken it pour into a saucepan and boil until reduced.
Ingredients
- 3 tbsp gochujang paste
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tsp honey
- 3 tbsp rice wine vinegar
- 3cm piece of fresh ginger, grated
- 1 kg chicken thighs, skin-on, bone-in
- 2 red onions, cut into wedges
- 6 cloves garlic, peeled, left whole
- 2 x packets Ainsley Tomato and chilli Couscous
- Spring onions and sesame seeds, to garnish