Kimchi Roast Chicken Recipe

This kimchi recipe was created in collaboration with Metro Ontario through their Locally Sourced Program.

Give me a meal where I can use one jar of kimchi three different ways and I’m sold! We tried Jamie Oliver’s Sesame Roast Chicken recipe with Ontario-sourced Kimchi from Pyramid Ferments, a local Prince Edward County company. You can find their products at a nearby Metro or Foodland Ontario store, check out the full list of locations that carry their products here.

This kimchi roast chicken recipe utlizes one jar of kimchi three different ways!

But hold on a second, before we get ahead of ourselves, what is kimchi?

Kimchi is a live-culture fermented product, kind of like sauerkraut. If you’re familiar with Korean food then you’ve probably heard of it or enjoyed a kimchi recipe before. Made from a mix of vegetables as well as garlic and ginger in most cases, it’s a very versatile product. It can be used as a condiment, served as a side dish, or transformed into a sauce, which is exactly what we did.

With this kimchi recipe you can make the main course as well as two side dishes all in one go.

This kimchi meal can feed the entire family and is particularly favoured by mine since you can cook the main dish and the sides all at once. Even my toddler loves this chicken, and can’t get enough of the rice.

Here’s how you can make your very own kimchi recipe at home.

Recipe Ingredients

• 1 Jar of kimchi
• a knob of peeled ginger
• 2 tbsp. red or white wine vinegar
• 1 tbsp. olive oil
• 1 whole chicken (approx. 2lbs total)
• 2 tbsp. honey
• 1 package of tofu (approx. 300 g or so)
• Toasted (or you can toast them yourself) sesame seeds
• 1 cup of rice (whatever kind you like)
• 1 pre-cut bag of coleslaw vegetable mix
• extra virgin olive oil (to taste)

You’ll use a third of the blended kimchi as a chicken rub, a third for a coleslaw dressing, and the last third served on the side. Nothing goes to waste!

• 

• 

Recipe Instructions

1. Preheat your oven to 350 Farenheit
2. Add the entire jar of kimchi to your blender along with a knob of ginger, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, and 100ml/just under 1/2 cup of water. Blend until it’s as smooth as you can get it.
3. Use one third of this mixture as your roast chicken rub, placing it on your roasting tray along with your chicken so it’s easy to cover your chicken.
4. Once it’s spread all over your chicken, add 150ml/ (2/3 cup) of water to your roasting tray and place it in the oven to cook. Set a timer for 40 minutes, at which point you’ll want to remove the chicken from the oven to baste.
5. While your chicken is cooking away, take another third of the blended kimchi mix and pour it into a small bowl. Mix it with 2 tablespoons of honey and set it aside for now.
6. Leave the last third of the kimchi mix in the blender, adding in your drained package of tofu. Blend until smooth.
7. If you don’t have pre-toasted sesame seeds, toast 3/4 cup of sesame seeds in a pan until they are lightly golden and set aside for now.
8. Once your 40 minute timer has gone off, remove your chicken from the oven to baste, scraping up the stuck-on bits and juices. Add 150ml/2/3 cup of water if needed to the tray (you will likely need it if there’s no liquid left on the tray). Place back into the oven for another 40 minutes. Your chicken should cook for a total of 1 hour and 20 minutes (or until it’s reached an internal temperature of 165 Farenheit).
9. When you’ve got about 10 minutes left on your timer, it’s time to cook the rice. You can cook it however you like it! We cook 1 cup of rice according to package directions, but instead of water we use chicken stock to add extra flavor.
10. After 1 hour and 20 minutes, once your chicken timer has gone off, remove it from the roasting tray with a pair of tongs, sliding a rack underneath (you want the chicken sitting on the rack over the tray).
11. Spoon on your honey mixed kimchi dressing all over the chicken, brushing all over before sprinkling the surface with your toasted sesame seeds.
12. Scoop your rice to a serving platter, spreading it out to act as a bed for your roast chicken. Place your chicken on top.
13. Don’t wash that chicken roasting tray just yet! Instead, add a tablespoon of red or white wine vinegar to it before tossing in your bag of pre-cut coleslaw vegetable mix.
14. Add in half of your tofu blended kimchi and coat the coleslaw with your hands, tossing so it’s well coated. You can serve the rest of the tofu kimchi as a dressing on the side.
15. Serve your lovely roast chicken on its bed of rice, with the coleslaw in a bowl with dressing on the side.

• 

• 

And if you have a toddler to entertain while you cook like I do, why not give them some flyers and alphabet letters and have them match them up? My 2.5-year-old son loves to do this!

If your letters are magnetized, (I absolutely love this set by Melissa & Doug, I have all of their magnets) you can even stick your flyers to the fridge and have them complete this activity there.

Extend the activity with older children by asking them to place the first letter for the food they see on top of it (for example, a C for chicken) or use letters to spell out the food they see.

I hope you enjoy this kimchi recipe, and should you make a kimchi roast chicken of your own, be sure to share it with me by taking a photo of your creation and tagging me @struckblog on Instagram, Facebook, and Twitter! I would love to share your creations with the STRUCKBLOG community.

Anna

Disclosure: This content was sponsored by Metro Ontario through their Locally Sourced program. All opinions and comments are my own.

STRUCKBLOG uses affiliate links and has in this post. For more information about this and the use of sponsored products on STRUCKBLOG channels, please see my disclaimer page.

Want to see your brand/business featured on STRUCKBLOG? Visit my Work With Me page to see more of my work and to download a copy of my Media Kit for pricing and details. You are also welcome to email me directly.