Spicy Korean chicken is the ultimate in Asian comfort food. Sweet, spicy and savoury flavours make them one of the most moreish dishes which is perfect for a quiet night in or a party with friends. Just be prepared for them to go down a storm so make more than one batch! Allow a little time for the chicken to marinade in the fridge before you need them so the flavours have time to infuse. The recipe can easily be multiplied depending on how many guests you are feeding and can be used for a whole range of chicken pieces from drumsticks to thighs to wings so get cooking!
Ingredients- makes 12 drumsticks
12 chicken drumsticks
60ml dark soy sauce
3 tbsp runny honey
2 tbsp rice wine vinegar
2 tbsp gochujang
1. Crack on with the marinade in advance by simply combining the soy, honey, rice wine vinegar and gochujang. Simple! Place in a bowl or in a zip lock freezer bag along with the chicken pieces and make sure they are well coated. Chill in the fridge until you need them. A couple of hours is good but overnight is even better if time allows.
2. When you are ready to cook them, they will take around 20-25 minutes in the oven on 200c/ 180 fan. Make sure the chicken is cooked through and the juices should run clear when it is ready. Reserve the marinade and place in a small pan on the hob and gently heat until it begins to thicken. When it is ready brush the chicken drumsticks with the thickened sauce on each side before giving one last minute in the oven. You can also finish them off with a sprinkle of toasted sesame seeds if you like. The marinade makes the chicken deliciously sticky and irresistible. That’s all there is to it!
Spicy Korean chicken drumsticks- grab a pile of napkins and dive in!