Creamy Gochujang Coconut Chicken

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Toss all 4 boneless chicken thighs with the full measured garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), gochugaru (1 tsp) and MSG (0.5 tsp). Cover and refrigerate for 30 minutes.

   Refrigerate seasoned chicken · 30 minUses 4 chicken thighs, boneless, skin-on · 1 tsp garlic powder · 1 tsp onion powder · 1 tsp smoked paprika · 1 tsp gochugaru (Korean chili flakes) · 0.5 tsp MSG

2. 2

   Step 2: Heat a pan over medium heat. Lay all the earlier marinated skin-on boneless thighs skin-side down and let their fat render as they turn golden. Flip and cook through, checking that the thickest part of each thigh reaches 74°C (165°F). Lift the cooked chicken and plate juices aside, leaving its rendered pan fat for the aromatics.

   Uses All earlier marinated thighs

3. 3

   Step 3: Peel and mince all 4 garlic cloves and peel and finely dice the shallot (1). Sauté both in the same pan with the earlier rendered chicken fat until fragrant. Stir in all 2 tbsp gochujang and 1 tbsp tomato paste, then cook these pastes for 1 minute, stirring without scorching.

   After aromatics: fry gochujang and tomato pastes · 1 minUses Actual rendered fat held in the pan from the earlier searing · 4 cloves garlic, minced · 1 shallot, finely diced · 2 tbsp gochujang · 1 tbsp tomato paste

4. 4

   Step 4: Shake or stir the coconut milk (400 ml) to recombine it, then pour all 400 ml into the fried aromatic-paste base and bring to a gentle simmer. Bruise the lemongrass stalk (1), tear the 4–5 lime leaves and add both whole aromatic supplies.

   Uses All earlier aromatic-paste base · 400 ml full-fat coconut milk · 1 lemongrass stalk, bruised now · All 4–5 lime leaves, torn now

5. 5

   Step 5: Return all the earlier cooked chicken and its plate juices to the complete coconut, lemongrass and lime-leaf sauce. Cover and simmer gently for 10 minutes. Confirm the chicken is hot through and fully cooked; every thickest part must reach 74°C (165°F).

   Simmer chicken in coconut gochujang sauce · 10 minUses All earlier cooked chicken and held juices · All earlier sauce with bruised lemongrass and torn lime leaves

6. 6

   Step 6: Remove the whole lemongrass stalk and lime leaves from the finished sauce. If desired, add the optional fresh lime squeeze. Divide the fully cooked chicken and sauce into 4 servings with the separately prepared steamed rice. Wash and slice the chives for garnish and add the optional separately prepared vegetables.

   Uses All cooked chicken and finished sauce, removing whole aromatics · Optional fresh lime squeeze · Ready cooked steamed rice; amount unspecified · Chives, washed and sliced for garnish · Optional separately prepared vegetable side