This recipe for Miso and Gochujang Butter Roast Chicken comes from Lara Lee’s book, A Splash of Soy. The book is a great selection of recipes that pays homage to her Asian Australian heritage and this roast chicken was the first recipe to catch my eye and I finally got round to making it.
And as complicated the name of the recipe may sound the miso and gochujang are most probably in your fridge and the only ingredients you need is butter, garlic, vinegar and honey. Bonus is that there is no need to marinade the chicken, the deep intensity of flavour that comes from the gochujang and the salty, savoury flavour from the miso does all the work and the pan juices at the end of cooking time is delicious spooned over fluffy white rice and some quick stir fried greens. I did not have any white miso, which is a bit “sweeter” and used a darker brown miso and halved the 80g the recipe calls for. Lara Lee’s recipe calls for extra salt on the chicken but I have omitted that as I find the miso and gochujang salty enough. You can always add more salt at the table.
Gochujang is a fermented Korean chilli paste that is sweet, savoury and spicy all at the same time. Made from glutinous rice, fermented soybeans, salt and chilli flakes and it is delicious as a marinade or basted on chicken wings or pork ribs or to spice up some noodles with crispy tofu. If you don’t have white miso as the recipe states, you can use red miso but just halve the quantity.
I hope you enjoy this recipe for Miso and Gochujang Butter Roast Chicken. Serve it with a crunchy cold noodle slaw and some potato wedges to mop up the delicious sauce.
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Ingredients
- 60 g butter room temperature
- 80 g white miso paste
- 2 tbsp gochujang paste
- 1 garlic clove peeled and crushed
- 1 tsp chilli flakes
- 1 tbsp rice wine vinegar or cider vinegar
- 2 tbsp honey
- 8 chicken thighs or 4 whole chicken legs skin on and bone in
- 2 lemons, cut into wedges
Instructions
- Preheat the oven to 200°C
- Make the marinade by mixing the softened butter, miso, gochujang, garlic, chilli flakes, vinegar and honey
- Place the chicken pieces on the tray skin-side down and rub half the marinade into the flesh side only (not the skin), ensuring all of the flesh is well covered
- Turn the chicken pieces over, skin-side up and bake for 20 minutes, then remove from the oven and brush the remaining marinade onto the skin
- Return to the oven and bake for a further 15-20 minutes, or until the skin is browned and the chicken is cooked through (if using a thermometer, the thickest part of the chicken will have an internal temperature of at least 75°C). If the skin is starting to char (check it from time to time), cover the chicken with foil until cooked through
- Of the skin of the chicken needs further browning, change the oven setting to grill on the highest heat. Grill the chicken, uncovered, under the grill for 2-3 minutes, or until the skin has browned.
- Transfer the chicken to a serving platter
- Pour the pan juices over the chicken and squeeze the juice of a lemon wedge or two over the chicken and serve with extra lemon wedges
