Ingredients

Marinade
  • 2-3 chicken thighs, boneless, cut to 4 or 6 pieces for each
  • 3 tablespoons of Gochujang
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sesame oil
  • 2 tablespoons of brown sugar
  • 2 cloves of garlic (sliced)
  • Salt and pepper to taste
  • Chili flakes to taste
 Chilled Cucumber Pickles
  • 1 cucumber (sliced)
    Dash of soy sauce
  • 1 tablespoon of rice vinegar
  • 3 cloves of garlic (sliced)
  • 1 tablespoon of sugar
 Garnish
  • 3 spring onions (sliced)
  • 1 tablespoon of sesame seeds (toasted)

Methods

Step 1.

Slice the cucumber using the MCM6 food processor.

Step 2.

Prepare the cucumber pickles by mixing the ingredients together and leave to chill in the fridge for 30 minutes or overnight.

Step 3.

Rub chicken with the marinade ingredients and leave aside for about 5 minutes.

* Chef’s tip: To maximise the flavour, marinate the chicken for at least 4 hours or overnight.

Step 4.

Preheat oven to 215°C.

Step 5.

Roast the chicken for about 15 – 20 minutes (215°C, Hot air grilling) until nicely caramelised.

Step 6.

Garnish with toasted sesame seeds and spring onions.

Step 7.

Using a spoon / brush, coat the chicken with extra cooked marinade.

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