Gochujang Coconut Chicken
Gochujang Coconut Chicken
Ingredients
For the Chicken
- 4 chicken thighs, deboned, skin on
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon cayenne
- 1 tablespoon gochugara
For the Sauce
- 1 shallot
- 2 cloves garlic, crushed
- 1 tablespoon gochujang, adjust to desired spice level
- 1 tablespoon tomato puree
- 400 ml coconut milk, or 1 tin
- 3 kefir lime leaves, torn
Instructions
- 1
Season the deboned, skin-on chicken thighs generously with paprika, garlic powder, cayenne, and gochugara.
⏱️ 5 min
- 2
Heat a large pan over medium heat. Place the seasoned chicken thighs skin-side down in the pan. Fry for approximately 6 to 7 minutes until the skin is crispy and golden. Minimal oil is needed as the chicken skin will render its own fat.
⏱️ 7 min
- 3
Flip the chicken thighs and cook for another 5-7 minutes, or until cooked through. Once cooked, remove the chicken from the pan and set aside.
⏱️ 7 min
- 4
Using the same pan (do not clean it, the drippings add flavor), add the chopped shallot and crushed garlic. Sauté over medium heat until softened and fragrant, about 2-3 minutes.
⏱️ 3 min
- 5
Stir in the gochujang and tomato puree, mixing well with the shallots and garlic.
⏱️ 1 min
- 6
Pour in the coconut milk and add the torn kefir lime leaves. Bring the sauce to a gentle simmer and let it reduce and intensify in flavor for 5-10 minutes, stirring occasionally.
⏱️ 10 min
- 7
Return the cooked chicken thighs to the pan, nestling them into the simmering sauce to absorb the flavors. Heat through for 1-2 minutes.
⏱️ 2 min
- 8
Serve the Gochujang Coconut Chicken immediately. Garnish with fresh chives if desired, and serve with jasmine rice, steamed broccoli, or baby potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Coconut Chicken
For the Chicken
- 4 chicken thighs, deboned, skin on
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon cayenne
- 1 tablespoon gochugara
For the Sauce
- 1 shallot
- 2 cloves garlic, crushed
- 1 tablespoon gochujang, adjust to desired spice level
- 1 tablespoon tomato puree
- 400 ml coconut milk, or 1 tin
- 3 kefir lime leaves, torn
Instructions
- 1
Season the deboned, skin-on chicken thighs generously with paprika, garlic powder, cayenne, and gochugara.
⏱️ 5 min - 2
Heat a large pan over medium heat. Place the seasoned chicken thighs skin-side down in the pan. Fry for approximately 6 to 7 minutes until the skin is crispy and golden. Minimal oil is needed as the chicken skin will render its own fat.
⏱️ 7 min - 3
Flip the chicken thighs and cook for another 5-7 minutes, or until cooked through. Once cooked, remove the chicken from the pan and set aside.
⏱️ 7 min - 4
Using the same pan (do not clean it, the drippings add flavor), add the chopped shallot and crushed garlic. Sauté over medium heat until softened and fragrant, about 2-3 minutes.
⏱️ 3 min - 5
Stir in the gochujang and tomato puree, mixing well with the shallots and garlic.
⏱️ 1 min - 6
Pour in the coconut milk and add the torn kefir lime leaves. Bring the sauce to a gentle simmer and let it reduce and intensify in flavor for 5-10 minutes, stirring occasionally.
⏱️ 10 min - 7
Return the cooked chicken thighs to the pan, nestling them into the simmering sauce to absorb the flavors. Heat through for 1-2 minutes.
⏱️ 2 min - 8
Serve the Gochujang Coconut Chicken immediately. Garnish with fresh chives if desired, and serve with jasmine rice, steamed broccoli, or baby potatoes.
⏱️ 1 min