Korean-Spiced Roast Chicken with Kimchi Fried Rice

deliciousmagazine.co.uk

Add a Korean twist to your Sunday with our fiery roast chicken recipe. Then, later on, use the delicious leftovers in a wrap with lettuce and mayo.

Hands-on Time: 30 mins | Oven Time: 1 hour, 40-50 mins, plus resting

2kg free-range chicken

1 lime

2 tbsp palm sugar or brown sugar

1 tbsp toasted sesame oil

2 garlic cloves, crushed

2cm piece fresh ginger, grated

4 tbsp gochujang (see Know-how)

2 tbsp sesame seeds

subheading: For the kimchi fried rice:

Vegetable oil for frying

330g jar kimchi (see Know-how), drained, juice reserved

2 x 250g pouches ready-cooked basmati rice (or 500g leftover cooked rice)

1 tbsp toasted sesame oil

5 spring onions, sliced

Lime juice to taste

subheading: For the cucumber salad:

1 cucumber, sliced into half-moons

3 tbsp rice vinegar

1 tbsp clear honey

1 tbsp toasted sesame oil

Juice ½ lime

1½ tsp gochugaru (Korean chilli flakes, from souschef.co.uk) - optional

Directions at deliciousmagazine.co.uk

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