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.
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
Recipe by Cathy Erway's Sheet Pan Chicken
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