Creamy Gochujang Coconut Chicken

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.

   Start 30-minute timer
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 (74 °C)).

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.

   Start 1-minute timer
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.

    Start 10-minute timer
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.