Gochujang chicken thighs with a spring onion and sesame salad
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Gochujang chicken thighs with a spring onion and sesame salad
Gochujang is a fermented red chilli paste, popular in Korean cooking. Tossing the noodles in the delicious sweet and spicy juices from the roast chicken means there’s flavour in every bite, while the salad garnish adds a welcome crunch
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
341Kcal
Fat
8gr
Saturates
2gr
Carbs
45gr
Sugars
10gr
Fibre
3gr
Protein
22gr
Salt
1.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 90g jar gochujang paste
- 3 tbsp clear honey
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 3 garlic cloves, grated
- 6 bone-in, skin-on chicken thighs
For the spring onion and sesame salad
- 6 spring onions, cut into long thin strips
- 1⁄2 cucumber
- 1 1⁄2 tsp rice vinegar
- 1 tsp sesame seeds
- 1⁄2 tsp chilli flakes
- 1⁄2 tbsp toasted sesame oil
- 4 medium egg noodle nests
Step by step
- To make the marinade, combine the gochujang, honey, olive oil, vinegar, ginger and garlic in a large bowl. Reserve 2 tablespoons of the marinade. Pat the chicken dry with kitchen paper, then add to the marinade in the bowl and turn to coat. Cover and leave to marinate in the fridge for at least 30 minutes, preferably overnight.
- Preheat the oven to 200°C, fan 180°C, gas 6. Transfer the chicken to a large baking tray, skin side up, and roast for 30-35 minutes, or until just cooked through. Heat the grill to high. Brush the thighs with the 2 tablespoons of reserved marinade and cook under the hot grill for 5 minutes, or until the skin is crisp and darkened.
- Meanwhile, make the salad. Soak the spring onions in a bowl of ice water for 10 minutes. Peel the cucumber, then remove and discard the watery core. Slice the rest into thin sticks, pat dry with kitchen paper and add to a medium bowl. Drain the spring onions, pat dry and add to the cucumber in the bowl with the vinegar, sesame seeds, chilli flakes, sesame oil and a pinch of salt. Toss well to coat.
-
Just before the end of the chicken cooking time, cook the noodles to pack instructions and drain. Remove the chicken from the baking tray. Discard 2 tablespoons of the juices then add the drained noodles to the tray, tossing with the remaining juices to coat. Return the chicken to the tray, scatter over the salad and serve.Kitchen tipGochujang paste is a good ingredient to have in your storecupboard. Try stirring it through thick yogurt or ready- made houmous for a deliciously spicy dip.
