Meet your new weeknight obsession — sticky, fiery Korean chicken nested on a bed of tangy kimchi rice, all roasted in one pan until gloriously caramelized. Bold flavors, zero fuss, maximum satisfaction.
Serves 4 • 14 ingredients
*Cost per serving is an estimate and may vary depending on ingredient quality and store pricing.
Preheat your oven to 220°C / 200°C fan / Gas 7. In a large bowl, whisk together the gochujang, sesame oil, soy sauce, honey, grated garlic, and ginger until a smooth, sticky marinade forms. Score the chicken thighs 2–3 times through the skin, add to the bowl, and massage the marinade in thoroughly, getting it under the skin. Set aside for at least 10 minutes to marinate.
In a large roasting tray, combine the cooked rice, chopped kimchi, kimchi brine, sesame oil, and spring onions. Toss until the rice is evenly coated and deeply flavoured. Spread out into an even layer across the base of the tray.
Nestle the marinated chicken thighs on top of the kimchi rice, skin side up. Roast for 40–45 minutes until the skin is lacquered, deeply caramelised, and cooked through with no pink remaining. The rice at the edges will turn slightly crisp — that's the best part.
Remove from the oven and rest for 5 minutes. Scatter with toasted sesame seeds and fresh spring onions. Halve the soft-boiled eggs and arrange alongside if using, then finish with nori strips. Serve straight from the tray.
For extra heat, drizzle a little extra gochujang thinned with a splash of water over the finished dish. Leftovers keep refrigerated for up to 2 days — reheat in the oven at 180°C for 10 minutes to crisp the rice back up.
Chef's Tip
Day-old rice is ideal — it holds its texture and crisps up beautifully under the chicken juices. Freshly cooked rice can turn mushy, so spread it on a tray and cool completely before using.
