Gochujang & Coconut Chicken

A weeknight chicken dish with crispy deboned thighs simmered in a spicy gochujang, gochugaru, coconut milk and lime leaf sauce. Serve with rice, lime juice and optional coriander.

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Ingredients15

Steps6

Time35 min total

Servings4 servings, inferred

Prep time10 min

Cook time25 min

CuisineKorean-inspired fusion

Difficultyeasy

Language🇺🇸 English

Saved5/15/2026

Shared byMichi

Nutrition estimate

Per serving, approximate · Estimated per inferred 4 servings, including 1.5 chicken thighs per serving, full-fat coconut milk, a modest amount of oil and about 150 g cooked rice per serving. Actual values vary with chicken thigh size, skin/fat content, oil used and rice portion.

Calories

780 kcal

Carbs

52 g

Protein

39 g

Fat

48 g

Steps

Step 1
Marinate the chicken thighs with the paprika, MSG, ginger powder, gochugaru flakes and a bit of avocado oil to help the spices combine. Leave to marinate while you prepare the onion and garlic.
6 chicken thighs, deboned15 ml paprikapinch of MSG5 ml ginger powder10 ml gochugaru flakesa bit of avocado oilgarlic
Step 2
Heat more avocado oil in a shallow pan over medium heat. Fry the marinated chicken skin-side down until the skin is crispy, then flip and cook for a few more minutes; it does not need to be cooked through yet.
all the marinated chickensome avocado oil
Step 3
Remove the chicken from the pan, leaving the juices behind. Add the diced red onion, tomato paste and gochujang paste to the pan and cook until jammy.
all the seared chicken, removed from the panpan juices from searing the chicken