RECIPE - Korean Style Spatchcock Chicken
This butterflied chicken dish packs a mild punch that also delivers a smoky and familiar sweet & savoury flavour that everyone loves.
I’ve been on a Korean TV and food binge recently. Given that we can’t travel due to the pandemic, I like to escape and pretend to travel by watching Korean variety & cooking shows. I’ve accumulated quite a few recipes and tips & tricks about Korean cooking from being exposed to these TV shows. If you follow my IG stories, you’ll see that I recently made next level Korean instant ramyeon where I added rib eye steak and different kinds of mushrooms. This dish is another creation where I apply what I’ve learned about Korean cooking to create an unforgettable chicken dish using Loong Kong chicken.
When the BC Chicken Marketing Board approached me to make an Asian-inspired dish using this type of chicken, I knew I had the perfect recipe to bring out the amazing flavour and texture of this chicken. To those who are unfamiliar, Loong Kong Chicken or Taiwanese Chicken is a part of BC Chicken’s Specialty Asian Chicken category, grown specifically to satisfy a growing market of ethnic consumers both domestically and abroad, with flavours catering towards Asian dishes. Highlights of Loong Kong Chicken are as follows:
These chicken are locally grown in B.C., raised to Canadian standards
No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run”
Canadian chicken barns are thoroughly cleaned between each flock
All BC chicken farmers participate in Chicken Farmers of Canada’s Animal Care program, a standard with a strong set of program requirements, annual audits, mandatory regulations, and enforcement measures
Refer BC Chicken Marketing Board website bcchicken.ca for any additional information
As part of their promotion for this specialty Asian chicken, BC Chicken Marketing Board sent me the swag bag (pictured below) which included kitchen tools and a super adorable chicken key chain and stuffed toy! The kitchen tools are super useful for cooking an entire chicken like this one.
This dish that I made uses commonly used ingredients & flavours in Korean cooking such as soy sauce, gochugaru (ground chili pepper) & Korean plum syrup among others. I chose to spatchcock (butterfly) the chicken to cut down on the cooking time, and to ensure that the chicken skin gets golden brown. The chicken is first pan fried skin-side down until it reaches a golden brown color, then is finished cooking inside the oven until its internal temperature reaches at least 160 degrees F.
The result is a fully cooked, tender juicy chicken smothered in a rich & smoky red pepper sauce balanced with some sweet & salty tones. Loong Kong Chicken was indeed the perfect vehicle for this Korean-style dish. Scroll down to see how I made the dish which includes photos of the ingredients and procedures.
Check out my Instagram profile @yvrhomecook to see this dish in full HD glory with next level mouth-watering photos (as always!)
To learn more about Loong Kong Chicken & other Asian specialty type chickens, check out the BC Chicken Marketing Board website at bcchicken.ca/consumer/specialty-asian-chicken.
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Happy Cooking & Eating!
HOW TO MAKE
INGREDIENTS
FOR THE SAUCE
4 tbsp corn syrup
3 tbsp Korean plum syrup
2 tbsp white sugar
2 tbsp gochugaru (Korean ground chili pepper)
1 tbsp salt
4 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp ginger, grated
1 tbsp garlic, minced
1 cup chicken stock
a big spoonful of chicken roasting juice
FOR THE CHICKEN
1 whole Loong Kong Chicken
1.5 to 2 tsp fine sea salt
1.5 to 2 tsp ground black pepper
1.5 tsp garlic powder
a pinch or 2 of ground ginger on the cavity side of the chicken
PROCEDURES
1. Prepare Loong Kong Chicken. Using chicken shears, remove head from the base of the neck. Remove chicken feet as well. Trim the small flap part of the chicken wings. Wash chicken and pat dry.
2. Butterfly chicken. Using chicken shears, remove entire backbone of chicken all the way to the butt. Then, open chicken to face skin side up and place flat on the surface. With the palm of your hands & using body weight, push down on the breastbone of the chicken until you hear a snapping sound. This will flatten the chicken and will make the cooking time faster and the process easier.
3. Pre-heat oven at 350°F.
4. Rub the butterflied chicken with salt, ground black pepper, garlic powder and ground ginger. Set aside.
COOK CHICKEN
5. Heat up a large, oven-safe, deep skillet in medium high heat. Once hot, add cooking oil of your choice and with the skin side down, pan fry chicken for about 10-15 minutes. Place foil on top of the chicken and press down with something heavy on the chicken so the skin will brown evenly. Check every 5 minutes to ensure that the chicken is getting evenly brown and isn’t burning.
6. When done, flip chicken skin side facing up, and cover pan with foil. Place skillet inside the oven and continue to cook for another 15-120 minutes. To check whether the chicken is cooked, use a food thermometer and ensure that the temperature in the thickest part of the thigh is at least 160°F.
7. Remove from the oven and let rest. Make sauce next.
MAKE SAUCE
7. In a shallow pan, add all sauce ingredients.
8. Let boil until sauce thickens.
9. Pour sauce over chicken and serve chicken with side dishes of your choice. I made pan roasted soy sauce-garlic potatoes.
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