- For the roast chicken-
- 1 small baby chicken (whole)
- 1tbs sesame oil
- 2tbs soy sauce
- 4tbs gochujang
- 1tbs brown sugar
- 1tbs onion powder
- 1tbs garlic paste
- 1tbs ginger paste
- Salt and black pepper to season
- For the kimchi fried rice-
- 2 cups cooked/leftover rice
- 2tbs soy sauce
- 2tbs gochujang
- 1tbs plus 1tbs sesame oil
- 1/2tsp caster sugar
- 2 eggs beaten
- 1 onion, halved, thinly sliced
- 1 finger of ginger finely grated
2 garlic cloves, finely chopped
- 1 carrot, julienned
- 80g frozen peas
- 3 spring onion thinly sliced diagonally
- Sprinkle of sesame seeds to garnish.
For the chicken
Wash and clean the chicken and pat dry. Mix all the ingredients together and rub all over the chicken inside and out.
Leave to marinade for 4hours or more.
Preheat the oven to 220c. Place the chicken in a lined baking tray. Bake chicken for around 30mins.
Baste the chicken every 20mins or so.
Then lower heat to 180c and cook for another 30-45mins or until juices run clear or a thermometer plunged into the thickest part of the chicken measures at 75c.
You will need to rest chicken for 15 mins before serving.
For the rice
Combine the soy sauce, gochujang, 1tbs sesame oil and sugar in a small bowl.
Heat 1/2tbs sesame oil in a wok over high heat. Add the eggs and scramble until just cooked. Transfer to a plate.
Heat the remaining sesame oil over high heat. Add the onion and stir-fry for 1-2 mins or until softened.
Stir in the ginger and garlic for 30 seconds or until aromatic. Add the cooked rice, kimchi, carrot and peas.
Stir-fry for few mins or until the vegetables are tender crisp. Add the soy sauce mixture. Stir-fry for 1-2 minutes or until well combined and rice is warmed through.
Remove from heat and stir in egg. Sprinkle with spring onion.
Credit by: spoonfulsofzee