Dak Dori Sheet Pan Chicken

December 08, 2020

This recipe comes from James Beard Award–winning food writer Cathy Erway's cookbook Sheet Pan Chicken. Inspired by the Korean chicken stew Dak Tori Tang, Cathy shows us how to make finger-licking sweet, spicy glazed chicken for sharing.

Note: If using party wings, roast for the first 20 minutes as specified, toss, and glaze (do not roast the additional 10 minutes before glazing). Roast for 10 to 15 minutes after glazing.

Ingredients

1 1/2 to 2 pounds Local Roots bone-in, skin-on chicken legs, thighs, whole wings, or party wings (see Note)
1 garlic clove, grated
1 Tbsp toasted sesame oil
1 tsp salt
1 tsp white pepper
1 tsp gochugaru (Korean chile flakes)
1 lb Local Roots fingerling potatoes, halved lengthwise into uniform pieces no thicker than 1"
1/2 lb  Local Roots carrots, halved lengthwise and cut into 2" long segments (no thicker than 1")
3 Tbsp neutral oil, such as grapeseed
1/2 cup beech mushrooms

for the sauce
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 Tbsp soy sauce
1 Tbsp sugar
1/4 cup mirin
2 Tbsp gochujang (Korean chile paste)
2 tsp fish sauce
1 Tbsp water
1/4 tsp white pepper

2 Tbsp toasted sesame seeds
2 scallions, thinly sliced

Directions

  1. Preheat the oven to 425F.
  2. Combine the chicken, garlic, sesame oil, 1/2 tsp of the salt, 1/2 tsp of the white pepper, and 1/2 tsp of the gochugaru in a large bowl and toss to coat. Arrange the chicken on a sheet pan. Toss the potatoes, carrots, 2 Tbsp of the neutral oil, and the remaining 1/2 tsp salt, 1/2 tsp white pepper, and 1/2 tsp gochugaru in a large bowl.
  3. Spread the vegetables on a sheet pan in a single layer around and between the chicken. Roast for 20 minutes.
  4. In a bowl, separate the beech mushrooms from their stems into smaller clumps of a uniform size (about 1/2 inch thick). Toss them with the remaining 1 Tbsp neutral oil. 
  5. Meanwhile, make the sauce: In a small bowl, stir together the ginger, garlic, soy sauce, sugar, mirin, gochujang, fish sauce, water, and white pepper.
  6. After 20 minutes of roasting, toss or flip the vegetables and chicken, scatter the mushrooms all over, and rotate the pan. Roast for another 10 minutes, then remove the pan from the oven.
  7. Give the chicken and vegetables a toss as you drizzle the sauce over everything. Roast for another 10 to 15 minutes. 
  8. Scatter the sesame seeds and scallions over everything and serve. 

Recipe by Cathy Erway's Sheet Pan Chicken





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