Korean-spiced roast chicken with kimchi fried rice
- September 2018
- Serves 4-6
- Hands-on time 30 min, oven time 1 hour 40-50 min, plus resting
Add a Korean twist to your Sunday with our fiery roast chicken recipe. Then, later on, use the delicious leftovers in a wrap with lettuce and mayo.
- 21.4g (4g saturated)
- 35.9g (11.3g sugars)
For 6 servings
Gochujang is a spicy-sweet Korean red pepper paste. Find it in large supermarkets or at souschef.co.uk.
Kimchi is Korean fermented veg, usually cabbage, with garlic and chilli.
Use up leftover roast chicken and salad in wholemeal wraps with lettuce, spread with mayo.
Sweet and sour notes point to tangy whites such as German riesling or South African sauvignon blanc.
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