Gochujang & Coconut Chicken
Gochujang & Coconut Chicken
Ingredients
- 2 tablespoons oil, for frying
- 4 boneless, skinless chicken thighs, marinated
- 1 red onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons Gochujang
- 3 garlic, minced
- 400 ml coconut milk, 1 tin
- 3 lime leaves
- 1 lime, fresh, for serving
- 1/4 cup cilantro, fresh, chopped, for garnish
- 2 cups rice, cooked, for serving
- 1 head broccoli, steamed, for serving
Instructions
- 1
Heat the oil in a large pan or skillet over medium-high heat.
⏱️ 2 min
- 2
Carefully place the marinated chicken pieces into the hot oil. Fry the chicken for 5-7 minutes per side, or until it is golden brown and crispy.
⏱️ 12 min
- 3
Remove the crispy chicken from the pan and set it aside on a plate. Keep any remaining oil in the pan.
⏱️ 1 min
- 4
Add the diced red onions to the same pan. Sauté for 3-4 minutes until softened.
⏱️ 4 min
- 5
Stir in the tomato paste, Gochujang, and minced garlic. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 6
Pour in the entire tin of coconut milk. Stir the sauce well to combine all ingredients, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 7
Add the lime leaves to the sauce.
⏱️ 1 min
- 8
Return the crispy chicken pieces to the pan with the sauce. Reduce the heat to medium-low, cover, and let the chicken simmer in the sauce for 15 minutes, allowing the flavors to meld and the chicken to become tender.
⏱️ 15 min
- 9
While the chicken simmers, prepare your rice and steam the broccoli according to package instructions.
⏱️ 15 min
- 10
Serve the juicy chicken and sauce over the cooked rice, alongside the steamed broccoli.
⏱️ 1 min
- 11
Garnish each serving with fresh chopped cilantro and a generous squeeze of fresh lime juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang & Coconut Chicken
- 2 tablespoons oil, for frying
- 4 boneless, skinless chicken thighs, marinated
- 1 red onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons Gochujang
- 3 garlic, minced
- 400 ml coconut milk, 1 tin
- 3 lime leaves
- 1 lime, fresh, for serving
- 1/4 cup cilantro, fresh, chopped, for garnish
- 2 cups rice, cooked, for serving
- 1 head broccoli, steamed, for serving
Instructions
- 1
Heat the oil in a large pan or skillet over medium-high heat.
⏱️ 2 min - 2
Carefully place the marinated chicken pieces into the hot oil. Fry the chicken for 5-7 minutes per side, or until it is golden brown and crispy.
⏱️ 12 min - 3
Remove the crispy chicken from the pan and set it aside on a plate. Keep any remaining oil in the pan.
⏱️ 1 min - 4
Add the diced red onions to the same pan. Sauté for 3-4 minutes until softened.
⏱️ 4 min - 5
Stir in the tomato paste, Gochujang, and minced garlic. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 6
Pour in the entire tin of coconut milk. Stir the sauce well to combine all ingredients, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 7
Add the lime leaves to the sauce.
⏱️ 1 min - 8
Return the crispy chicken pieces to the pan with the sauce. Reduce the heat to medium-low, cover, and let the chicken simmer in the sauce for 15 minutes, allowing the flavors to meld and the chicken to become tender.
⏱️ 15 min - 9
While the chicken simmers, prepare your rice and steam the broccoli according to package instructions.
⏱️ 15 min - 10
Serve the juicy chicken and sauce over the cooked rice, alongside the steamed broccoli.
⏱️ 1 min - 11
Garnish each serving with fresh chopped cilantro and a generous squeeze of fresh lime juice.
⏱️ 1 min