Gochujang Coconut Chicken
Gochujang coconut chicken is prepared by marinating chicken in a spicy gochujang sauce and simmering it with coconut milk and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 800 | Grams |
| Gochujang | 5 | Tbsp |
| Coconut Milk | 400 | Milliliters |
| Soy Sauce | 3 | Tbsp |
| Honey | 2 | Tbsp |
| Ginger | 1 | Tbsp |
| Garlic | 4 | Clove |
| Lime | 1 | Count |
| Red Bell Pepper | 1 | Count |
| Onion | 1 | Count |
| Scallions | 3 | Count |
| Sesame Oil | 1 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- In a bowl, mix gochujang, soy sauce, honey, ginger, garlic, lime juice, sesame oil, salt, and black pepper to create the marinade.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Heat vegetable oil in a large skillet over medium heat. Add sliced onion and red bell pepper, sautéing until softened.
- Add marinated chicken to the skillet and cook until browned on all sides.
- Pour coconut milk into the skillet, stirring to combine with the chicken and vegetables.
- Reduce heat to low and let the mixture simmer for 20 minutes, or until the chicken is cooked through.
- Garnish with chopped scallions before serving.
Prep
- Marinate chicken in gochujang sauce for at least 2 hours.
Kitchen equipment
Large SkilletGrater For GingerJuicer For Lime