Sheet Pan Fluffy Tangy Korean Chicken and Kimchi Hash
A vibrant and healthy one-pan meal featuring tender chicken thighs, crispy potatoes, and tangy kimchi roasted together for a fluffy, flavorful hash. It's a perfect weeknight dinner with bold Korean flavors and easy cleanup.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch chunks
- 1 lb Yukon Gold potatoes diced into 1/2-inch cubes
- 1 cup kimchi roughly chopped, plus 2 tbsp of the juice
- 1 large red bell pepper diced
- 1 medium yellow onion diced
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp avocado oil or other high-heat oil
- 2 tbsp green onions thinly sliced, for garnish
- 1 tbsp toasted sesame seeds for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through to maintain crispiness.
Make-Ahead: You can chop all the vegetables and chicken up to 1 day in advance and store them separately in the fridge. Mix with the marinade just before baking.
Substitutions: For a vegetarian version, replace chicken with extra-firm tofu or tempeh. Use gluten-free tamari instead of soy sauce.
Serving Suggestion: Serve over steamed white or brown rice, or with a side of kimchi-flavored cucumber salad for a refreshing contrast.
Make-Ahead: You can chop all the vegetables and chicken up to 1 day in advance and store them separately in the fridge. Mix with the marinade just before baking.
Substitutions: For a vegetarian version, replace chicken with extra-firm tofu or tempeh. Use gluten-free tamari instead of soy sauce.
Serving Suggestion: Serve over steamed white or brown rice, or with a side of kimchi-flavored cucumber salad for a refreshing contrast.