Spicy Plum Chicken

Serves 4

Time 45 minutes

Ingredients

1 whole chicken

Marinade 

3 tbsp dark soy sauce

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 plum sauce

200g preserved plums, sweet, pickled or spicy, they all work well

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 a board with your hand. 

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 combined. 

Place the butterflied chicken in the bowl and coat in the marinade, transfer to the tray. 

Bake in the oven skin side up and bake for 30-40 minutes, or until the chicken is cooked through. 

Glaze with remaining marinade after the chicken has been in the oven for 20 minutes.

Serve whole on a large plate, garnish with spring onion, chilli and coriander.