Gochujang chicken with cabbage with pickled onions
youryum.com/recipes/gochujang-chicken-with-cabbage-with-pickled-onions · serves 4
A tray of sticky chicken with something sharp on top
Quick pickled onions cut through the sticky gochujang glaze and make a simple chicken-and-cabbage tray feel complete.
- High protein
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Per serving
- 479kcal
- Effort
- Easy
The onions take fifteen minutes, which is about the same time the chicken needs to marinate. By the time the tray is browned, the raw bite has gone and the vinegar is ready to cut through the glaze.
Do not bury the onions under the chicken. They are a contrast, so keep them cool and crunchy until the food is on the plate.
Ingredients
Quick pickles
Traybake
To serve
Equipment
- Wide frying pan with lid
- Roasting tin
- Small bowl
Method
-
Start the pickles
Put the onion in a heatproof bowl. Stir the vinegar, boiling water, sugar and salt together, pour it over, and press the onion under the liquid. Leave for at least 15 minutes.
-
Marinate the chicken
Mix the gochujang, soy sauce, honey, one tablespoon of oil and coriander. Add the chicken and toss until coated. Leave it while the oven heats to 220°C fan.
-
Roast the cabbage
Oil a large roasting tin and arrange the cabbage in one layer. Roast for 12 minutes, turn the wedges, then roast for another eight minutes. Starting the cabbage alone gives it colour before the chicken releases its juices.
Watch the surface here rather than the clock. The cabbage should pick up dark edges, the chicken should look lacquered, and the liquid should move slowly when you tilt the pan. If the paste looks dry before those signs appear, add a spoonful of stock. If it looks loose after the chicken is done, lift the food out and reduce the liquid alone for a minute. The quick pickled red onions finish works best when the base is concentrated but still easy to spoon.
-
Add the chicken
Push the cabbage apart and add the chicken pieces. Spoon over any marinade left in the bowl. Roast for 16–18 minutes until the chicken is cooked through and the edges are dark.
Watch the surface here rather than the clock. The cabbage should pick up dark edges, the chicken should look lacquered, and the liquid should move slowly when you tilt the pan. If the paste looks dry before those signs appear, add a spoonful of stock. If it looks loose after the chicken is done, lift the food out and reduce the liquid alone for a minute. The quick pickled red onions finish works best when the base is concentrated but still easy to spoon.
-
Rest the tray
Leave the tray for five minutes. The sauce will thicken slightly, and the cabbage will finish softening in its own heat.
-
Add the sharp finish
Drain the onions lightly, keeping a teaspoon of their vinegar. Scatter them over the tray with spring onions and sesame seeds, then spoon over the reserved vinegar if the glaze needs lifting.
The cabbage is not an afterthought
Quick pickling is a timing trick, not a preservation project. Hot water dissolves the sugar and salt, while vinegar softens the onion just enough to lose its raw edge. The centre should still have a little crunch.
The tray needs space. If the chicken and cabbage overlap completely, the chicken will steam and the gochujang will not caramelise. The order matters more than the exact shape of the pan. Gochujang contains sugar, so it needs contact with the chicken but it should not sit on dry metal for the whole cooking time. Stock or water gives the paste a little room to move, then the final uncovered minutes concentrate it again. If the chicken browns before the cabbage is tender, lower the heat and add a splash of stock rather than turning the burner higher. A fierce heat will darken the outside while leaving the centre tough. If the cabbage is pale, give it a few extra minutes after the chicken comes out; it can take colour on its own. For the quick pickled red onions finish, taste at the end, not the beginning. The pan sauce becomes saltier as it reduces, and toppings such as pickles, tahini or yogurt change how much seasoning the whole plate needs. Serve the first portion, then adjust the remaining pan with lime, vinegar or a spoonful of water. That small pause keeps the glaze lively and means leftovers reheat without becoming sticky or harsh.
Nutrition
Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.
| Nutrient | Per serving |
|---|---|
| Calories | 479 kcal |
| Protein | 38 g |
| Carbohydrate | 35 g |
| Fibre | 6 g |
| Fat | 22 g |
Source: Estimated from ingredient weights, USDA FoodData Central
Questions
Can I pickle the onions the day before?
Can I use red cabbage?
What if I do not have honey?
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