Serves 6

Ingredients:

• For the Chicken:
• 6 whole chicken legs (thigh and drumstick attached), skin-on, bone-in
• 1 tbsp baking powder (aluminum-free)
• 1.5 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp neutral oil (e.g., canola or vegetable oil)
• For the Gochujang Glaze:
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, finely minced
• 1 tsp freshly grated ginger
• Optional: 1–2 tsp sriracha or gochugaru (Korean chili flakes) for more heat
• To Serve (Optional):
• Toasted sesame seeds
• Sliced spring onions
• Lime wedges or pickled radish

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Instructions:

1. Prep the Chicken
2. Pat chicken legs dry with paper towels (important for crisp skin).
3. In a large bowl, toss legs with baking powder, salt, garlic powder, pepper, and oil. Rub thoroughly under the skin where possible.
4. Bake the Chicken
5. Preheat fan oven to 200°C (392°F).
6. Line a baking tray with foil and place a wire rack on top (optional but helps air circulate for crisping).
7. Arrange chicken legs skin-side up on the rack.
8. Bake for 40–45 minutes, flipping once halfway through. Skin should be golden and crisp, internal temp at least 75°C (165°F).
9. Make the Glaze
10. While chicken bakes, mix all glaze ingredients in a saucepan.
11. Simmer gently over low heat for 3–5 minutes, stirring often until thickened slightly. Remove from heat.
12. Glaze the Chicken
13. When chicken is cooked, brush each leg generously with the gochujang glaze.
14. Return to the oven for 5–8 more minutes at 220°C (428°F) to caramelize the glaze and crisp the edges.
15. Serve
16. Rest chicken for a few minutes.
17. Garnish with sesame seeds, spring onions, and serve with rice, cucumber salad, or kimchi.
18. Tips
19. For extra crispy skin, let chicken legs air-dry uncovered in the fridge for a few hours (or overnight) after seasoning.
20. If skin starts to darken too much before cooking through, tent loosely with foil in the last 10 minutes.
21. Glaze can be made up to a week in advance and stored in the fridge.