Spicy Plum Chicken
Recipe by Adrian Richardson
Serves 4 | 
Prep 5 min | 
Bake 40 min
Ingredients
- 1 whole chicken
Marinade
- 3 tbsp AYAM™ Dark Soy
- 2 tbsp rice vinegar
- 3 tbsp dark brown sugar
- 1 tbsp honey
- 2 tbsp gochujang
- 1 tbsp dried chilli flakes
- 3 cloves garlic, minced
- 1 large knob fresh ginger, minced
- ¼ cup AYAM™ Plum Sauce
- 200g preserved plums, any type
To serve
- 2 sprigs coriander, leaves picked
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
Method
- To butterfly the chicken, with a sharp knife, remove the wing tips. Cut through each side of the chicken's spine to remove the backbone. Crack the tip and slightly flatten the chicken, then remove the rib cage. Flatten chicken on the board with your hands.
- Preheat the oven to 180°C. Line a tray with baking paper and place a wire rack over the tray.
- In a large bowl, mix marinade ingredients together until well combined.
- Place butterflied chicken in the bowl and coat in the marinade, transfer to the tray.
- Bake in the over, skin side up for 30-40 minutes, or until the chicken is cooked all the way through.
- Glaze with remaining marinade after the chicken has been in the oven for 20 minutes.
- Serve whole on a large plate and garnish with coriander, spring onion, and chilli.
