Korean Coconut Chicken
Korean Coconut Chicken
Ingredients
For the Chicken
- 400 g chicken thighs, boneless
- as needed salt
- as needed black pepper, freshly cracked
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- as needed olive oil, drizzle
- as needed honey, drizzle
For the Sauce
- 1 onion, small, finely chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1-2 teaspoons gochujang, to taste
- 1 can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
To Serve
- as needed white rice
- as needed green beans or broccolini
- as needed scallions, chopped
Instructions
- 1
In a bowl, mix the boneless chicken thighs with the 2 minced garlic cloves, 1 tablespoon gochujang, a drizzle of olive oil, a drizzle of honey, salt, and freshly cracked black pepper. Let the chicken marinate for 10–15 minutes.
⏱️ 5 min
- 2
Heat a skillet over medium-high heat. Add the marinated chicken thighs to the hot skillet and sear them until they are golden on both sides. Once seared, remove the chicken from the skillet and set it aside on a plate.
⏱️ 8 min - 3
In the same skillet, cook the finely chopped 1 small onion and sliced 2 carrots for 3–4 minutes until they are slightly softened. Then, add the 2 minced garlic cloves, 1 teaspoon grated ginger, and 1-2 teaspoons gochujang (to taste) to the skillet and cook until the mixture is fragrant.
⏱️ 6 min
- 4
Pour in the 1 can of coconut milk into the skillet. Stir in 1 tablespoon soy sauce and 1 teaspoon brown sugar. Let the sauce simmer gently until it has slightly thickened.
⏱️ 8 min
- 5
Slice the seared chicken thighs into desired pieces. Add the sliced chicken back into the simmering sauce. Let it warm through gently in the sauce to ensure it stays juicy and tender.
⏱️ 3 min
- 6
Serve the Korean Coconut Chicken over white rice. On the side, include green beans or broccolini. Top the dish with chopped scallions before serving.
Kitchen Tools
Nutrition Facts (per serving)
Korean Coconut Chicken
For the Chicken
- 400 g chicken thighs, boneless
- as needed salt
- as needed black pepper, freshly cracked
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- as needed olive oil, drizzle
- as needed honey, drizzle
For the Sauce
- 1 onion, small, finely chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1-2 teaspoons gochujang, to taste
- 1 can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
To Serve
- as needed white rice
- as needed green beans or broccolini
- as needed scallions, chopped
Instructions
- 1
In a bowl, mix the boneless chicken thighs with the 2 minced garlic cloves, 1 tablespoon gochujang, a drizzle of olive oil, a drizzle of honey, salt, and freshly cracked black pepper. Let the chicken marinate for 10–15 minutes.
⏱️ 5 min - 2
Heat a skillet over medium-high heat. Add the marinated chicken thighs to the hot skillet and sear them until they are golden on both sides. Once seared, remove the chicken from the skillet and set it aside on a plate.
⏱️ 8 min - 3
In the same skillet, cook the finely chopped 1 small onion and sliced 2 carrots for 3–4 minutes until they are slightly softened. Then, add the 2 minced garlic cloves, 1 teaspoon grated ginger, and 1-2 teaspoons gochujang (to taste) to the skillet and cook until the mixture is fragrant.
⏱️ 6 min - 4
Pour in the 1 can of coconut milk into the skillet. Stir in 1 tablespoon soy sauce and 1 teaspoon brown sugar. Let the sauce simmer gently until it has slightly thickened.
⏱️ 8 min - 5
Slice the seared chicken thighs into desired pieces. Add the sliced chicken back into the simmering sauce. Let it warm through gently in the sauce to ensure it stays juicy and tender.
⏱️ 3 min - 6
Serve the Korean Coconut Chicken over white rice. On the side, include green beans or broccolini. Top the dish with chopped scallions before serving.