Korean Coconut Chicken

Steps

1. 1

   In a bowl, combine the chicken thighs with 2 minced cloves of garlic, 1 tablespoon gochujang, a splash of olive oil, a drizzle of honey, salt, and freshly cracked black pepper.

   Start 2-minute timer
2. 2

   Mix well to ensure the chicken is evenly coated and let it marinate for 10–15 minutes.

   Start 15-minute timer
3. 3

   Heat a skillet over medium-high heat. Add the marinated chicken thighs and sear until golden brown on both sides. Once seared, remove the chicken from the pan and set aside.

4. 4

   In the same skillet, add the finely chopped onion and sliced carrots. Cook for 3–4 minutes until they are slightly softened.

   Start 4-minute timer
5. 5

   Add 2 more minced cloves of garlic, the grated ginger, and 1-2 teaspoons of gochujang to the skillet. Cook until the aromatics are fragrant.

6. 6

   Pour in the can of coconut milk, then stir in the soy sauce and brown sugar.

7. 7

   Allow the sauce to simmer gently until it has slightly thickened.

8. 8

   Slice the seared chicken thighs and add them back into the sauce.

9. 9

   Let the chicken warm through gently in the sauce so it stays juicy and tender.

10. 10

    Serve the chicken and sauce over white rice with a side of green beans or broccolini. Top with sliced scallions.