Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 900 grams of bone-in, skin-on chicken thighs thoroughly with paper towels to ensure a crispy skin when baked.

2. 2

   In a large bowl, whisk together 60 grams of gochujang, 2 tablespoons of harissa paste, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of toasted sesame oil, 4 minced cloves of fresh garlic, 1 tablespoon of grated fresh ginger, 1 tablespoon of rice vinegar, and 0.5 teaspoon of black pepper to create the marinade.

3. 3

   Add the dried chicken thighs to the marinade, ensuring each piece is fully coated; cover the bowl and refrigerate for at least 30 minutes, or preferably 2 to 4 hours, to allow the flavors to penetrate.

4. 4

   While the chicken marinates, preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and slice 450 grams of daikon radish into 1.5 cm thick rounds, then in a separate bowl, toss the radish rounds with 120 grams of kimchi, 1 tablespoon of cooking oil, and 0.25 teaspoon of salt.

5. 5

   Place a wire rack on a baking sheet, then arrange the marinated chicken thighs skin-side up on the wire rack, distributing the kimchi-roasted radish mixture around the chicken on the baking sheet (under the rack or on the side if space allows).

6. 6

   Bake for 30-35 minutes, or until the chicken skin is deeply browned and crispy, and an instant-read thermometer inserted into the thickest part of the chicken registers 75 degrees Celsius (165 degrees Fahrenheit), flipping the radishes once halfway through cooking for even browning.

7. 7

   Remove the chicken and radishes from the oven, let the chicken rest for 5 minutes before serving, then garnish with 2 sliced scallion stalks and 1 teaspoon of toasted sesame seeds.