Instructions:

Step 1 – Create the glaze: In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and brown sugar until smooth and glossy. The mixture should have a beautiful deep red color with a balanced sweet-spicy aroma.

Step 2 – Prepare and marinate: Pat chicken completely dry with paper towels – this is crucial for crispy skin. Score the skin lightly and rub the gochujang glaze all over, working it under the skin where possible. Cover and refrigerate for minimum 2 hours, preferably overnight for maximum flavor penetration.

Step 3 – Slow roast: Preheat oven to 160°C (320°F). Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Place on a wire rack over a roasting pan and roast covered with foil for 1 hour.

Step 4 – Caramelize the finish: Remove foil, increase temperature to 200°C (390°F), and roast uncovered for 25-30 minutes until the glaze caramelizes into a deep, gorgeous crust. If browning too quickly, tent lightly with foil.

Step 5 – Rest and serve: Allow to rest 10 minutes before carving. Garnish with sesame seeds, green onions, and serve with lemon wedges.