Ingredients:

  • 2.5 lbs (1.13 kg) bone-in, skin-on chicken pieces (e.g., thighs, drumsticks, wings)
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) gochujang (Korean chili paste)
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1/2 teaspoon black pepper
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Pat the chicken pieces dry with paper towels. This helps them brown better.
  2. In a large bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
  3. Add the chicken pieces to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, for maximum flavour infusion.
  4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  5. Arrange the marinated chicken pieces on the prepared baking sheet in a single layer, skin-side up.
  6. Bake for 45-55 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
  7. Let the chicken rest for 5-10 minutes before serving.
  8. Garnish with sesame seeds and chopped green onions before serving (optional).