Korean Chicken Skewers

Name: Korean Chicken Skewers
Prep time: 1 h
Cook time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 Chicken Legs, boneless, skin on; 25g Soft Brown Sugar; 20g Blackening Seasoning; 20g Korean Chilli Flakes; 1 Tsp Black Pepper, crushed; 1 Tbsp Salt; 1 Thumb Ginger, peeled, sliced; 5 Cloves Garlic, peeled, sliced; 2 Tbsp Fennel Seeds; 80ml Fish Sauce; 40ml Toasted Sesame Oil; 35g Korean Chilli Flakes; 250g Strong Bread Flour; 115ml Water (at 30 degrees celsius); 10g Yeast; 7.5g Salt; ¼ Tbsp Honey; 5g Black Onion Seeds; 5g Cumin Seeds; 5g Coriander Seeds; 20g Korean Chilli Flakes; 20g Coriander Leaves, coarsely chopped

By: Brad Carter

Michelin-starred chef Brad Carter wowed us with Roccbox dishes—this Korean chicken on choripdong flatbread was a fave. I've made it over a dozen times!

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 1 hour
Cook Time: 20 minutes

Ingredients

Serves: 2

2 Chicken Legs, boneless, skin on
25g Soft Brown Sugar
20g Blackening Seasoning
20g Korean Chilli Flakes
1 Tsp Black Pepper, crushed
1 Tbsp Salt

Korean Magic Paste

1 Thumb Ginger, peeled, sliced
5 Cloves Garlic, peeled, sliced
2 Tbsp Fennel Seeds
80ml Fish Sauce
40ml Toasted Sesame Oil
35g Korean Chilli Flakes

Choripdong Flatbread

250g Strong Bread Flour
115ml Water (at 30 degrees celsius)
10g Yeast
7.5g Salt
¼ Tbsp Honey
5g Black Onion Seeds
5g Cumin Seeds
5g Coriander Seeds
20g Korean Chilli Flakes
20g Coriander Leaves, coarsely chopped

2 Chicken Legs, boneless, skin on
25g Soft Brown Sugar
20g Blackening Seasoning
20g Korean Chilli Flakes
1 Tsp Black Pepper, crushed
1 Tbsp Salt

Korean Magic Paste

1 Thumb Ginger, peeled, sliced
5 Cloves Garlic, peeled, sliced
2 Tbsp Fennel Seeds
80ml Fish Sauce
40ml Toasted Sesame Oil
35g Korean Chilli Flakes

Choripdong Flatbread

250g Strong Bread Flour
115ml Water (at 30 degrees celsius)
10g Yeast
7.5g Salt
¼ Tbsp Honey
5g Black Onion Seeds
5g Cumin Seeds
5g Coriander Seeds
20g Korean Chilli Flakes
20g Coriander Leaves, coarsely chopped

Recommended Equipment

Dome Essentials Bundle
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

To make the magic paste blend the ginger, garlic and fennel seeds scraping down the side of the blender often. Add the remaining ingredients and blitz for a final 30 seconds. Transfer to a tub and keep in the fridge for up to 2 weeks.

Step 2

Mix together the spice mix and rub all over the chicken legs. Cover and place in the fridge for between 4 and 24 hours.

Step 3

To make the flatbreads mix the water, yeast and honey and leave in a warm place for a few minutes until frothy.

Step 4

Mix the flour and salt on a mixer on medium speed then pour in the yeast mixer and mix for around 3 minutes.

Step 5

Add the remaining dough ingredients and mix for around 7 minutes until the dough is shiny and has elasticity. Leave covered to rest for 10 minutes.

Step 6

Knead the dough for 30 seconds then transfer to a bowl, cover with cling film and leave in a warm place to prove for 45-60 minutes or until doubled in size.

Step 7

Transfer the dough onto a lightly oiled surface and shape into 130g balls. Set the dough balls on a lined tray, cover, and leave at room temperature for a further 45-60 minutes.

Step 8

Flatten the breads with your hands by stretching to a round 8” disc. Once all the breads are flattened, bake them one at a time in a hot Gozney oven for around 1 minute on each side.

Step 9

Push the marinated chicken legs onto a skewer each interweaving them along the skewer to create an even cooking surface.

Step 10

Preheat a griddle pan in your Gozney and cook the skewers until they reach an internal temperature of 75 degrees celsius. Brush the chicken skewers liberally with the magic paste and allow to rest for a few minutes before removing the skewer and serving with the flatbreads.