{"id":606,"date":"2021-11-02T15:08:23","date_gmt":"2021-11-02T15:08:23","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=606"},"modified":"2021-11-02T15:08:25","modified_gmt":"2021-11-02T15:08:25","slug":"korean-style-roast-chicken","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/606","title":{"rendered":"Korean-style Roast Chicken"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It\u2019s going to get messy!<\/p><cite>Jamie Oliver<\/cite><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">(Originally from <a href=\"https:\/\/www.jamieoliver.com\/recipes\/chicken-recipes\/korean-style-roast-chicken\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.jamieoliver.com\/recipes\/chicken-recipes\/korean-style-roast-chicken\/<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>3 tablespoons of sesame seeds<\/li><li>250 g kimchi<\/li><li>2 tablespoons gochujang paste<\/li><li>2 tablespoons low-salt soy sauce<\/li><li>2 tablespoons rice vinegar<\/li><li>1.4 kg whole free-range chicken<\/li><li>2 tablespoons runny honey<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Buns<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>sesame oil<\/li><li>1 x 400 g tin of light coconut milk<\/li><li>2 coconut milk tins\u2019 worth of self-raising flour , (500g), plus extra for dusting<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Slaw<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2 carrots<\/li><li>4 spring onions<\/li><li>2 fresh red chillies<\/li><li>1 bok choi<\/li><li>\u00bd a Chinese cabbage<\/li><li>2 limes<\/li><li>1 teaspoon sesame oil<\/li><li>\u00bd a teaspoon gochugaru , (Korean red pepper powder)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 180\u00b0C\/350\u00b0F\/gas 4.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside \u2013 this will be your dipping sauce. Keep the rest of the sauce for your glaze.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough \u2013 or do all this in a food processor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shred the chicken and serve with the coconut buns, slaw and remaining sauce.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">See also<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/603\">Kimchi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tangy Korean roast chicken served in a coconut bao bun with kimchi marinade and vibrant slaw.  Jamie Oliver<\/p>\n","protected":false},"author":2,"featured_media":607,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,144,162,163,160,11],"class_list":["post-606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chicken","tag-chillies","tag-coconut","tag-kimchi","tag-korean","tag-main"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=606"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/606\/revisions"}],"predecessor-version":[{"id":608,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/606\/revisions\/608"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/607"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}