Gochujang and Coconut Chicken

Ingredients

• 6 chicken thighs (Deboned; skin-on is implied by the instruction to crisp the skin)
• 3 tsp paprika
• MSG (A pinch)
• 1 tsp ginger powder
• 2 tsp gochugaru flakes
• 400 ml coconut milk (Use the entire tin)
• 1 red onion (Small, diced)
• 3 cloves garlic (Diced)
• 1 tbsp tomato paste
• 1 tbsp gochujang paste
• 1 lime leaf
• avocado oil (Use a bit for the marinade and more for frying; amount not specified)
• 0.25 lime juice (Juice of 1/4 lime per person)
• coriander (Optional; for serving)
• rice (For serving; amount not specified)

Steps

1. 1

   Combine the chicken thighs with the paprika, MSG, ginger powder, and gochugaru flakes. Add a little avocado oil to help the spices coat the chicken, then leave it to marinate while you prepare the onion and garlic.

2. 2

   Dice the red onion and garlic while the chicken marinates.

3. 3

   Heat avocado oil in a shallow pan over medium heat. Add the marinated chicken skin-side down and fry until the skin is crispy.

4. 4

   Flip the chicken and cook for a further few minutes. It does not need to be fully cooked at this stage.

5. 5

   Remove the chicken from the pan, leaving the cooking juices in the pan.

6. 6

   Add the diced onion, tomato paste, and gochujang paste to the same pan. Cook for 5 minutes, until the onion mixture is jammy.

7. 7

   Add the diced garlic and cook for a further 2 minutes.

8. 8

   Pour in the entire tin of coconut milk and add the lime leaf. Let the sauce come to a simmer.

9. 9

   Return the chicken to the pan and simmer for a further 10 minutes, or until the chicken is cooked through.

10. 10

    Serve with rice, lime juice, and optional coriander.

Notes

The source does not specify the amount of avocado oil, the rice quantity, or a target internal temperature for the chicken. The source text says “gin of coconut milk,” interpreted as “tin.”

Nutrition per serving

• main
• weeknight dinner
• chicken
• one-pan
• stovetop
• spicy
• coconut
• Korean-inspired