Creamy Gochujang Coconut Chicken

Ingredients

• 4 boneless chicken thighs (skin-on recommended for searing)
• 1 tsp garlic powder (for marinade)
• 1 tsp onion powder (for marinade)
• 1 tsp smoked paprika (for marinade)
• 1 tsp Korean chili powder (gochugaru) (for marinade)
• 0.5 tsp MSG ((Ajinomoto) Monosodium Glutamate) (for marinade)
• 4 cloves garlic (minced)
• 1 shallot (finely diced)
• 2 tbsp gochujang (Korean fermented chili paste)
• 1 tbsp tomato paste
• 400 ml coconut milk (full-fat canned coconut milk recommended)
• 1 stalk lemongrass (bruised)
• 5 kaffir lime leaves (torn)
• steamed rice (for serving)
• chives (sliced, for garnish)
• vegetables of choice (optional; bok choy recommended)

Steps

1. 1

   In a bowl, mix the chicken thighs with the garlic powder, onion powder, smoked paprika, Korean chili powder (gochugaru), and MSG.

2. 2

   Let the chicken marinate for 30 minutes.

3. 3

   Heat a pan over medium heat.

4. 4

   Place the chicken in the pan, skin-side down, and cook until the skin is golden and crispy.

5. 5

   Flip the chicken and continue cooking until it is cooked through (internal temperature of 165°F).

6. 6

   Remove the chicken from the pan and set aside.

7. 7

   In the same pan, sauté the minced garlic and diced shallot in the remaining chicken fat until fragrant.

8. 8

   Add the gochujang and tomato paste to the pan.

9. 9

   Cook for 1 minute, stirring to combine with the aromatics.

10. 10

    Pour in the coconut milk and bring the mixture to a simmer.

11. 11

    Add the bruised lemongrass stalk and torn kaffir lime leaves to infuse the sauce.

12. 12

    Return the cooked chicken to the pan.

13. 13

    Cover and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.

14. 14

    If using vegetables like bok choy, add them near the end of the simmering time and let them steam in the sauce until just tender and bright green.

15. 15

    Serve the chicken and sauce over steamed rice.

16. 16

    Garnish with sliced chives.

Notes

Use full-fat canned coconut milk for the best results; light coconut milk or carton milk can result in a thin, watery sauce. For a variation, you can use ground chicken to make meatballs instead of using whole thighs. If adding bok choy, it only needs a few minutes to soften in the sauce.

Nutrition per serving

• main
• dinner
• chicken
• spicy
• creamy
• pan-fried
• simmered
• Korean-inspired