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Gochujang and Coconut Chicken

20m
Serves 1
instagram.com

Gochujang and Coconut Chicken

instagram.com
20m
Serves 1

Directions

  1. 1Marinate the chicken in powdered spices with a bit of oil to help combine.
  2. 2Leave to marinate while you prep your onions and garlic.
  3. 3In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy.
  4. 4Flip and cook for a further few minutes.
  5. 5Remove the chicken from the pan but leave the juices.
  6. 6Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy.
  7. 7Add the garlic and cook for a further two minutes.
  8. 8Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer.
  9. 9Chuck the chicken back in and let that simmer for about 15 minutes or until the chicken is cooked through.
  10. 10Serve with rice, lime, and coriander.

Ingredients

  • 6 chicken thighs, deboned
  • 3 tsp paprika
  • 1 pinch MSG
  • 1 tsp ginger powder
  • 2 tsp gochugaru flakes
  • 400 ml tin coconut milk
  • 1 small red onion, diced
  • 3 cloves of garlic, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon Gochujang paste
  • 1 lime leaf
  • 1 avocado oil
  • 0.25 juice of lime per person
  • 1 Coriander, optional

Equipment

shallow pan

Tips

  • Don't worry if chicken is not cooked all the way through initially after frying.
  • Cook until the sauce is jammy after adding onion, tomato paste, and Gochujang paste.
  • Serve with rice, lime, and coriander.
  • If spice intolerant, sub gochujang for a mild Japanese curry paste.
  • If no tomato paste, use tomato sauce and add a bit of chicken broth and brown sugar.

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