We've got you with this gochujang-marinated chicken. Beloved in its homeland for its sweet, sticky and mild spiciness, we are totally sold on Korean red pepper paste. Slather it on chicken, roast, slice and serve with a creamy slaw for freshness.
Preheat oven to 210°C fan-forced. In a bowl big enough to fit the chicken, combine gochujang, ½ the rice wine vinegar, ½ the sesame oil, sugar and salt and pepper. Add chicken and toss to coat.
Place chicken on a lined baking tray with any remaining marinade and bake for 17-20 minutes or until cooked through and caramelised.
Thinly slice cabbage. Roughly chop spinach. Slice radishes and cucumber.
Place aioli, soy sauce, remaining rice wine vinegar and remaining sesame oil in a small bowl and mix to combine.
Combine cabbage, radish, spinach, cucumber and dressing in a bowl and toss to coat in dressing. Season with salt and pepper.
Slice chicken and serve with slaw and any pan juices.