Korean Roasted Chicken with Ginger Scallion Sauce

3.67 from 3 votes

This post may contain affiliate links! For more info, check out our privacy policy.

New favorite weeknight dinner: roasted spatchcocked korean chicken. marinade made with soy sauce, brown sugar, sesame oil, gochujang, garlic chili oil, paprika + spicy bean paste. Served with a blended ginger scallion sauce (you can also just chop by hand with sesame oil + salt), rice and served family style with butter lettuce wraps! Just set on the table and make your wraps as you go. SO good.

I am all about family style meals and this one is nooo joke! we roasted this in the oven while prepping the scallion sauce, cooking the rice in the rice cooker and washing the lettuce wraps – it came together in no – time with minimal dishes. I served it on the kitchen table with knife and forks and we just went at it as we went, making a lettuce wraps with the chicken, adding the scallion sauce and then also rice. So heavenly!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Korean Roasted Chicken with Ginger Scallion Sauce
3.67 from 3 votes

Korean Roasted Chicken with Ginger Scallion Sauce

Ingredients 

For The Chicken

  • 1 spatchcocked/butterflied whole chicken
  • 1/4th cup soy sauce
  • thumb ginger
  • 4 garlic cloves
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang
  • 2 tablespoons garlic chili oil
  • 1 tablespoons spicy bean paste

Ginger Scallion Sauce

  • 1/2 cup sliced ginger
  • 1/2 cup scallions
  • 1 tablespoons sesame oil
  • salt and sugar to taste

Other

  • butter lettuce
  • white rice for serving

Instructions 

  • To begin, marinate your chicken with soy sauce, ginger, garlic, brown sugar, sesame oil, gochujang, paprika, bean paste and chili oil for about 1 hr-overnight.
  • While that's marinating, make your ginger scallion sauce by blending ginger, scallion, sesame oil, salt and sugar. Set aside.
  • Preheat your oven to 400 degrees. Add your chicken in and roast for about 30 minutes. Remove and lather on a mix of more gochujang, spicy bean paste, sesame oil and chili oil. Keep basting on the mix and cook until crispy and cook throughout, about 1 hr. Serve family style with your sauce, rice and lettuce wraps!
Like this recipe? Rate and comment below!

Keep up with me on instagram @lindseyeats!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 1 star
    This recipe is poorly written. In the first step, paprika is listed as an ingredient, but it is not listed in the ingredient list.

    The last step asks for a mixture of several ingredients, but doesn’t state anything about how much should be in the mixture. There is no indication of how often to baste.