Sheet Pan Sweet-and-Spicy Chicken with Charred Cabbage
Chili Crunch
INGREDIENTS
- 4 small cucumbers (preferably kirby cucumbers), thinly sliced
- 1 tablespoon sugar
- Kosher salt
- ⅔ cup gochujang
- ⅓ cup Momofuku Soy Sauce
- 2 tablespoons Momofuku Chili Crunch
- 2 tablespoons honey
- olive oil
- 1½ pounds bone-in, skin-on chicken (breasts or thighs)
- 1 green cabbage, cut into wedges
Sheet Pan Sweet-and-Spicy Chicken with Charred Cabbage Content
We’ve served Korean fried chicken across the Momoverse for years—so we dreamed up this sheet pan that combines all the flavors we love from our fried chicken glaze on a roasted chicken. Then, we toss in charred cabbage and cooling quick-pickled cucumbers to round out the meal.
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Heat oven to 425°F. Position one rack in the middle of the oven and another at the top.
Combine sliced cucumbers, sugar, and 1 teaspoon Kosher salt in a bowl. Refrigerate until ready to serve.
Stir together gochujang, Momofuku Soy Sauce, Momofuku Chili Crunch, honey, and ½ cup of olive oil.
Toss ½ of this sauce mixture with the sliced cabbage, being sure to get between the leaves, then spread the cabbage evenly on a sheet pan. Toss ½ of the remaining sauce mixture with the chicken, then add on top of the cabbage. (We will save the rest for a sauce at the end.) Season everything with Kosher salt.
Roast for about 22–25 minutes on the middle rack, or until the internal temperature of the chicken reaches 165°F. Turn the broiler on high. Move sheet pan to the top rack, then broil for 1–2 minutes until the tops of the chicken and cabbage are charred. Remove from the oven.
Top chicken with remaining sauce mixture, and serve with the cucumbers.
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