Lightly salt two skin-on chicken thighs per person and dab off excess moisture

Place chicken skin side down in a cold pan with no oil

Cook on low heat (2 out of 10) to render out skin fat

Once browned, flip chicken and paint with gochujang

Bake in oven for 5-10 minutes until internal temperature reaches 75°C

Strain off about 80% of fat from pan and reserve

Dice shallots and add to pan on low heat until translucent

Grate in fresh ginger and cook for about 1 minute

Add minced garlic and cook until fragrant

Add gochujang to pan on low heat

Deglaze pan with soju (or sake or white wine) and cook down until jammy

Add chicken or kombuashi stock and reduce by half

Thinly slice cucumbers and combine with rice wine vinegar, sugar, and salt

Let cucumbers sit for 15 minutes to release juice

Add Korean chili flakes, toasted sesame seeds, and sliced spring onions to pickled cucumbers

Add pickled cucumber juice to pan sauce and reduce by half

Remove from heat and whisk in butter until melted

Boil new potatoes ahead of time

Crush boiled potatoes on a tray and drizzle with olive oil

Roast potatoes at 200°C for 30 minutes until golden and crispy

Mix mayo, gochujang, rice wine vinegar, toasted sesame oil, and honey to make gochujang mayo

Toss crispy potatoes with gochujang mayo

Garnish potato salad with sesame seeds and fresh coriander

Plate chicken thighs with pan sauce, pickled cucumber, and crispy potato salad