Gochujang Coconut Chicken

Steps

1. 1

   Combine the paprika, garlic powder, cayenne pepper, and gochugaru. Coat the chicken thighs thoroughly on all sides with the spice mixture.

2. 2

   Place a large frying pan over medium heat. Add the seasoned chicken thighs skin-side down; use only a minimal amount of oil if the pan needs it, since the chicken skin will render its own fat.

3. 3

   Cook the chicken skin-side down for about 6–7 minutes, without moving it unnecessarily, until the skin is deeply golden and crisp and the rendered fat has collected in the pan.

   Start 7-minute timer
4. 4

   Flip the chicken thighs and continue cooking until cooked through and the thickest part reaches 165°F (74 °C) (74°C (165 °F)). Remove the chicken from the pan and set it aside, leaving the rendered fat and browned bits in the pan.

5. 5

   Add the chopped shallot and crushed garlic to the used pan. Cook over medium heat, stirring regularly, until the shallot softens and the garlic becomes fragrant, about 2–3 minutes.

   Start 3-minute timer
6. 6

   Add the gochujang and tomato purée. Stir well to combine them with the softened aromatics and cook briefly until the paste is evenly distributed and fragrant.

7. 7

   Pour in the coconut milk and stir, scraping up any flavorful browned bits from the bottom of the pan. Add the torn kefir lime leaves.

8. 8

   Let the sauce simmer gently for 5–10 minutes, stirring occasionally, until it has reduced slightly and the flavor has intensified. Return the chicken thighs to the pan and spoon the sauce over them. Simmer briefly until the chicken is hot and coated with sauce.

   Start 10-minute timer
9. 9

   Serve immediately, garnished with chives if desired. The author serves it with broccoli and jasmine rice; baby potatoes are another suggested accompaniment.