Gochujang and Coconut Chicken

20 mins
Serves 1
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Directions

  1. 1Marinate the chicken in powdered spices with a bit of oil to help combine.
  2. 2Marinate the chicken in powdered spices with a bit of oil to help combine.
  3. 3Marinate the chicken in powdered spices with a bit of oil to help combine.
  4. 4Leave to marinate while you prep your onions and garlic.
  5. 5Leave to marinate while you prep your onions and garlic.
  6. 6Leave to marinate while you prep your onions and garlic.
  7. 7In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy.
  8. 8In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy.
  9. 9In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy.
  10. 10Flip and cook for a further few minutes.
  11. 11Flip and cook for a further few minutes.
  12. 12Flip and cook for a further few minutes.
  13. 13Remove the chicken from the pan but leave the juices.
  14. 14Remove the chicken from the pan but leave the juices.
  15. 15Remove the chicken from the pan but leave the juices.
  16. 16Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy.
  17. 17Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy.
  18. 18Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy.
  19. 19Add the garlic and cook for a further two minutes.
  20. 20Add the garlic and cook for a further two minutes.
  21. 21Add the garlic and cook for a further two minutes.
  22. 22Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer.
  23. 23Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer.
  24. 24Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer.
  25. 25Chuck the chicken back in and let that simmer for about 15 minutes or until the chicken is cooked through.
  26. 26Chuck the chicken back in and let that simmer for about 15 minutes or until the chicken is cooked through.
  27. 27Chuck the chicken back in and let that simmer for about 15 minutes or until the chicken is cooked through.
  28. 28Serve with rice, lime, and coriander.
  29. 29Serve with rice, lime, and coriander.
  30. 30Serve with rice, lime, and coriander.

Ingredients

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