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Gochujang spatchcock chicken with spicy Korean slaw & flatbreads
Tom Kerridge's sticky, lacquered gochujang chicken from BBC Good Food — with a spicy Korean slaw and Chef Nagi's soft flatbreads. A K-pop night in three continents' worth of recipes.
Spatchcock the bird — I learned this from Tom Kerridge and never went back. Recipe by Tom Kerridge, bbcgoodfood.com.
Chicken recipe © Tom Kerridge / BBC Good Food · slaw adapted from My Korean Kitchen · flatbreads by Nagi Maehashi / RecipeTin Eats
Method
- 01
Whisk all the gochujang glaze ingredients together in a bowl. Reserve a third for basting and glazing at the end. Rub the rest all over the spatchcocked chicken, working it under the skin where you can. Cover and marinate in the fridge for at least 2 hours — overnight is better.
- 02
For Nagi's flatbreads: whisk the flour, baking powder and salt. Stir in the yoghurt, warm water and olive oil to bring together a soft dough. Knead for 2 minutes on a floured surface until smooth. Rest, covered, for 30 minutes. Divide into 8, roll each into a rough oval about 3mm thick.
- 03
Heat the oven to 190°C fan. Sit the chicken skin-side up on a rack over a tray. Roast for 45–55 minutes, basting with the reserved glaze every 15 minutes, until deeply lacquered, sticky, and cooked through (75°C at the thickest part of the thigh). If it darkens too fast, tent loosely with foil.
- 04
While the chicken rests, toss all the slaw vegetables in a big bowl. Whisk the dressing ingredients until smooth, pour over the slaw and toss well. Taste — more vinegar for lift, more gochujang for heat. Scatter with sesame seeds.
- 05
Warm a dry heavy pan (or a lightly oiled griddle) over medium-high heat. Cook the flatbreads 60–90 seconds a side until puffed and blistered. Stack under a clean tea towel to stay soft.
- 06
Rest the chicken for 10 minutes, then carve. Scatter with sesame seeds and spring onions. Serve with the slaw and a pile of warm flatbreads — tear, pile, wrap, eat with your hands.
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