Ingredients

2	Chicken marylands
2 tbsp	Gochujang
2 tbsp	Minced ginger
3 tbsp	Soy sauce
1 tbsp	Garlic oil
1 tsp	Chicken stock powder
2	Large potatoes
	Olive oil
1	Spring onion
	Chilli flakes

Equipment

• 2x Baking trays

Method

1. Mix gochujang, ginger, soy sauce (40ml) and garlic oil then spread liberally over chicken. Cover and refrigerator 6 hours to overnight
2. Preheat oven to 180C fan forced
3. Line a baking tray and put chicken on tray and bake for approximately 45 minutes until juices run clear and skin is crispy
4. Wash and chop potatoes into large cubes
5. Precook potatoes to parboiled
6. Stir through soy sauce then arrange on baking tray
7. Spray with olive oil then sprinkle with chicken stock powder then bake in oven approximately 25 minutes or until crispy
8. Rest chicken 5-10 minutes before serving
9. Finely slice spring onion and sprinkle over chicken and potato
10. Sprinkle chilli flakes over chicken and potato

Notes

Serve with steamed greens or stir fried bok choy and mushrooms in oyster sauce

Optional sour cream with potato

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