Oh my heavens, this is one angry bird. There is only one thing to do with a bird with this much attitude. I put it to bread. Slow roasted corn and chicken basted in angry sauce cut into pieces and placed on top of a fresh flatbread dough topped with fresh goat cheese and baked a golden brown. I could stop here, and this would be one delicious flatbread, but instead, I drizzle it with angry sauce and fresh chopped basil. Made for sharing, or not!
Make the Sauce:
In food processor bowl add 1/3 cup gochujang (Korean chile paste), 2 tablespoons chili powder, 3 tablespoons brown sugar, 1 tablespoon toasted sesame oil, 1 tablespoon water, 2 teaspoons rice vinegar, 2 teaspoons soy sauce, 2 teaspoons minced peeled fresh ginger, 1 teaspoon minced garlic, add a pinch of freshly ground pepper. Pulse a few times until smooth. At this point, the sauce will be thick, more like a paste.
Reserve 1/4 cup for later. You will want to add a bit more water to the reserved sauce to make be more sauce-like.
Roast the Chicken & Corn:
Rinse and pat dry 1 chicken breast and place in a shallow baking dish, skin side up. Remove husks and silks from 1 ear of corn. Place in another shallow baking dish so the juices from the chicken do not run into the corn preventing it from roasting properly. Sprinkle the chicken with salt, pepper, and using a pastry brush spread the chicken breast with the angry sauce. Save the extra sauce and use to baste the chicken about halfway through the roasting time.
Brush the corn with melted butter. Season with salt, pepper, and 1/4 teaspoon fresh thyme.
Roast at 350°F for 1 hour. Remove the chicken and corn from the oven. Cut the corn off the cob. Discard the chicken skin, it has served its purpose by keeping the chicken nice and juicy. Cut the chicken away from the bone and cut the meat into small pieces.
Make the Flatbread:
Unroll 1 flatbread dough onto a baking sheet that has been lined with parchment paper. Spread the pieces of chicken and corn over the dough. Add the goat cheese in chunks over the dough. Bake until the cheese is melted, about 10 minutes.
Drizzle freshly baked flatbread with the remaining angry sauce. Sprinkle with fresh chopped basil and serve.
I love this flatbread so much that whenever I cook a chicken, I always make extra just so I can make this flatbread for lunch the next day. Sometimes I share, most often I don’t. Wait until you have tried this because I promise you will be sneaking into the kitchen like a thief in your own house just to get the leftovers before others get home. No judgments here!– Ella💙
- 1 flatbread crust
- 1 chicken breast
- 1 ear of corn husk, and silks removed
- 4 ounces goat cheese
- Salt and Pepper, to taste
- 2 tablespoon melted butter
- Fresh basil, roughly chopped
- 1/3 cup gochujang, Korean chile paste
- 2 tablespoons chili powder
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon minced garlic
Preheat oven to 350°F.
In food processor bowl add all the angry sauce ingredients with a pinch of freshly ground pepper. Pulse until smooth. Reserve 1/4 cup for later.
Salt and pepper the chicken breast and spread with the angry sauce. Place in a roasting pan.
Brush the melted butter over the corn and salt and pepper. Place in a baking dish.
Place the chicken and corn in the oven and bake for 1 hour.
Cut the chicken into small pieces and cut the corn off the cob.
Unroll the flatbread dough onto a baking sheet. Spread the chicken and corn over dough. Add the goat cheese in pieces over the dough. Bake until the cheese is melted, about 10 minutes.
Drizzle freshly baked flatbread with the angry sauce. Sprinkle with the basil and serve.