Gochujang ferments in clay pots for 3+ years in Korean courtyards, developing complex umami that bottled versions never achieve.
Gochujang & Coconut Chicken
Dive into a flavor-packed weeknight delight with our Gochujang & Coconut Chicken! Tender chicken marinated to perfection simmers in a rich, creamy coconut milk sauce, with the spicy kick of gochujang bringing it all together. Quick to whip up and bursting with vibrant flavors, this dish will have your taste buds dancing!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves of garlic, diced
- 1/4 juice of lime per person
- 1 lime leaf
- 1 small red onion, diced
🥩Meat & Seafood(1)
- 6 chicken thighs, deboned
🫙Pantry Staples(3)
- @wearegoodphats avocado oil
- 1 400ml tin coconut milk (13.5 fl oz)
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(3)
- Coriander, optionaloptional
- 1 tsp ginger powder (5 ml)
- @lachinatasmokedpaprika 3 tsp paprika (15 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon Gochujang paste (15 ml)
📦Other(2)
- 2 tsp gochugaru flakes (10 ml)
- Pinch of MSG
👨🍳 Instructions
- 1
Get the chicken marinated in the above powdered spices with a bit of oil to help combine. Leave to marinate while you prep your onions and garlic.
- 2
In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy. Flip and cook for a further few minutes. Don’t worry if it’s not cooked all the way through.
- 3
Remove the chicken from the pan but leave the juices. Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy. Add the garlic and cook for a further two minutes.
- 4
Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer. Chicken goes back in, cook for a further ten minutes or until the chicken is cooked through.
- 5
Serve with rice, lime and coriander.
💡 Pro Tips
- ✓Fry chicken skin-side down at exactly medium heat (325°F) for 6-8 minutes without moving it - the Maillard reaction creates flavor compounds that complement gochujang's umami while rendering fat slowly prevents burning.technique325°F for 6-8 minutes
- ✓Cook the gochujang paste with tomato paste for exactly 5 minutes to caramelize sugars and develop depth - this creates a jammy base that prevents the sauce from separating when coconut milk is added.timing5 minutes
- ✓Use full-fat coconut milk (22-24% fat content) because the fat molecules bind with gochujang's capsaicin, mellowing heat while creating a silky sauce that won't curdle.ingredient22-24% fat content
- ✓Marinate chicken with oil at a 1:4 ratio (oil to spice weight) because fat-soluble compounds in spices need lipids to penetrate protein fibers effectively.technique1:4 ratio oil to spice
- ✓Simmer the final sauce at 185-190°F to prevent coconut milk proteins from coagulating while allowing chicken to finish cooking gently in 10 minutes.timing185-190°F for 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Gochujang ferments in clay pots for 3+ years in Korean courtyards, developing complex umami that bottled versions never achieve.
Gochujang & Coconut Chicken
Dive into a flavor-packed weeknight delight with our Gochujang & Coconut Chicken! Tender chicken marinated to perfection simmers in a rich, creamy coconut milk sauce, with the spicy kick of gochujang bringing it all together. Quick to whip up and bursting with vibrant flavors, this dish will have your taste buds dancing!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves of garlic, diced
- 1/4 juice of lime per person
- 1 lime leaf
- 1 small red onion, diced
🥩Meat & Seafood(1)
- 6 chicken thighs, deboned
🫙Pantry Staples(3)
- @wearegoodphats avocado oil
- 1 400ml tin coconut milk (13.5 fl oz)
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(3)
- Coriander, optionaloptional
- 1 tsp ginger powder (5 ml)
- @lachinatasmokedpaprika 3 tsp paprika (15 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon Gochujang paste (15 ml)
📦Other(2)
- 2 tsp gochugaru flakes (10 ml)
- Pinch of MSG
👨🍳 Instructions
- 1
Get the chicken marinated in the above powdered spices with a bit of oil to help combine. Leave to marinate while you prep your onions and garlic.
- 2
In a shallow pan, heat some oil and fry the chicken on medium heat, skin side down, until the skin is crispy. Flip and cook for a further few minutes. Don’t worry if it’s not cooked all the way through.
- 3
Remove the chicken from the pan but leave the juices. Add in the onion, tomato paste, Gochujang paste and cook for 5 minutes until jammy. Add the garlic and cook for a further two minutes.
- 4
Pour in the entire tin of coconut milk, add the lime leaf and let it come to a simmer. Chicken goes back in, cook for a further ten minutes or until the chicken is cooked through.
- 5
Serve with rice, lime and coriander.
💡 Pro Tips
- ✓Fry chicken skin-side down at exactly medium heat (325°F) for 6-8 minutes without moving it - the Maillard reaction creates flavor compounds that complement gochujang's umami while rendering fat slowly prevents burning.technique325°F for 6-8 minutes
- ✓Cook the gochujang paste with tomato paste for exactly 5 minutes to caramelize sugars and develop depth - this creates a jammy base that prevents the sauce from separating when coconut milk is added.timing5 minutes
- ✓Use full-fat coconut milk (22-24% fat content) because the fat molecules bind with gochujang's capsaicin, mellowing heat while creating a silky sauce that won't curdle.ingredient22-24% fat content
- ✓Marinate chicken with oil at a 1:4 ratio (oil to spice weight) because fat-soluble compounds in spices need lipids to penetrate protein fibers effectively.technique1:4 ratio oil to spice
- ✓Simmer the final sauce at 185-190°F to prevent coconut milk proteins from coagulating while allowing chicken to finish cooking gently in 10 minutes.timing185-190°F for 10 minutes