Ingredients:

  • 2 lbs (approximately 900g) bone-in, skin-on chicken pieces (drumsticks, thighs – mixture is best)
  • 1/4 cup (60ml) Gochujang (Korean chili paste)
  • 2 tablespoons (30ml) honey
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for extra heat)
  • Sesame seeds (optional, for garnish)
  • Chopped green onions (scallions) (optional, for garnish)

Instructions:

  1. In a large bowl, whisk together Gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes (if using) until well combined.
  2. Add the chicken pieces to the marinade and toss to coat thoroughly, ensuring every piece is covered. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  4. Place the marinated chicken pieces on the prepared baking sheet, ensuring they are not overcrowded. Leave some space between each piece for even browning.
  5. Bake for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part. Turn the chicken halfway through the cooking time to ensure even browning and crisping of the skin.
  6. Let the chicken rest for 5-10 minutes before serving. Garnish with sesame seeds and chopped green onions (if desired).