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"I, too, have become obsessed with sheet-pan dinners," says Rach. This one is made with chicken, zucchini and a sweet-spicy fermented chili paste/sauce called gochujang—a Korean cooking staple. A fun thing she occasionally likes to do with these dinners is make a crunchy topping to lend different textures and flavors. Here, she tops the dish with a crispy, spicy cucumber and radish salad and the result is, as Rach puts it, "wildly filled with flavor." It's a must-try!
Shopping Tip: Look for gochujang in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.)
For more recipes by Rach that use gochujang, check out her Korean Gochujang Noodles and Gochujang Skillet Chicken and Korean Rice.
Ingredients
For the Salad Topper:
- 3 Persian or baby seedless cucumbers, thinly sliced
- 3 radishes, thinly sliced
- 1 bunch scallions, trimmed and thinly sliced
- 2 tablespoons rice wine vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 3 tablespoons toasted sesame seeds
For the Tray Bake:
- About 1/3 cup gochujang
- 3 tablespoons soy sauce (light is saltier, dark is sweeter; or use half of each)
- 2 tablespoons rice wine vinegar
- 1 tablespoon light brown sugar
- 3 tablespoons olive oil, canola oil or peanut oil
- 2 inches ginger, peeled and grated or minced
- 4 large cloves garlic, chopped
- 8 chicken thighs or 6 chicken breasts, boneless, skinless, or combine them, cut into batons, 3 pieces across each thigh or 4 across each breast
- 2 zucchini, halved and seeds scooped out with spoon, then cut into batons 3 inches long and ½ inch wide
- 2 small red onions, thin wedges with root attached
- Salt and pepper
Yield
Serves: 4
Preparation
For the salad topper, combine the cucumbers, radishes and scallions in a bowl, whisk up dressing and toss with salad. Add sesame seeds just before serving.
For the tray bake, preheat oven to 425°F.
Whisk up gochujang, soy sauce, rice wine vinegar, light brown sugar, oil, ginger, and garlic in a large bowl.
Place chicken, zucchini and onions into a mixing bowl, season with a little salt and generous black pepper and toss to combine. Arrange on nonstick foil-lined or foil- and parchment-lined large sheet tray. Roast about 25 minutes or until chicken is browned and cooked through and zucchini is tender. Top tray with salad and sesame seeds to serve.