This recipe uses the Steam function in your steam oven, in conjuction with Steam combi, to ensure a really juicy but wonderfully caramelised tasty result.
Gochujang is a Korean fermented chilli paste, that is widely available at most Supermarkets. It varies in heat depending on the brand you use. The brand we used (available from Countdown supermarkets) wasnt particularly hot, so if you like a more spicy result you can add more chilli .
This recipe also has a very unusual addition, with the use of baking powder which aids in the maintaining of crispness to the skin of the chicken
This recipe has been written with instructions for both Smeg and Asko Steam combination ovens.
Recipe by Lauren Bavin, Cooking Technology Expert, Auckland
Toss the chicken nibbles in the baking powder and leave in a single layer for 20 minutes
Add all the rest of the ingredients to a bowl and mix well, then add the chicken nibbles, and marinate for at least 30 minutes, but up to a few hours in the fridge.
Line an oven tray with baking paper (This will really help with the clean up with this recipe!)
Place the chicken on the tray in a single layer.
Set the oven to Steam 100C 10 minutes and place chicken into the cold oven.
(If using an Asko oven, set the 10 minute timer once the oven has come up to temperature)
At the conclusion of the Steam cycle, set the oven to Fan assisted +Steam 50% 210C and cook for a further 20-25 minutes or until chicken is caramelised . Turn half way through the cooking period >
(If using Asko, use Fan assisted Grill and add a burst of steam using the Plus menu once the oven has reached 210C )