Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1/4 cup (60 ml) full-fat coconut milk, 1 tablespoon (15 grams) gochujang, 1 tablespoon (15 ml) soy sauce, 1 clove (5 grams) minced garlic, 0.5 teaspoon (2.5 grams) minced ginger, 0.5 tablespoon (7.5 grams) sugar, and 0.25 teaspoon (1.5 grams) salt to create the chicken marinade.

2. 2

   Add 1.5 pounds (about 680 grams) of boneless, skinless chicken thighs cut into 1.5-inch pieces to the marinade, ensuring all chicken is well coated, then cover and refrigerate for at least 1 hour.

3. 3

   In a shallow dish, whisk together 0.75 cup (100 grams) cornstarch, 0.25 cup (30 grams) all-purpose flour, 0.25 teaspoon (1.5 grams) salt, and 0.25 teaspoon (1 gram) black pepper for the breading mixture.

4. 4

   Remove the marinated chicken from the refrigerator, let any excess marinade drip off, and dredge each piece thoroughly in the dry breading mixture until evenly coated.

5. 5

   Heat 4 cups (950 ml) of frying oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C), then carefully deep-fry the chicken in batches for 5-7 minutes per batch until golden brown and cooked through, avoiding overcrowding the pot.

6. 6

   While the chicken fries, prepare the glaze by whisking together the remaining 1/4 cup (60 ml) full-fat coconut milk, 2 tablespoons (30 grams) gochujang, 1 tablespoon (15 ml) soy sauce, 1 clove (5 grams) minced garlic, 0.5 tablespoon (7.5 grams) sugar, 1 tablespoon (15 ml) rice vinegar, and 1 teaspoon (5 ml) sesame oil in a small saucepan, then simmer for 2-3 minutes until slightly thickened.

7. 7

   Drain the deep-fried chicken pieces on a wire rack to remove excess oil, then transfer them to a large bowl and pour the warm coconut gochujang glaze over, tossing until all pieces are evenly coated.

8. 8

   Serve the Korean Spicy Coconut Fried Chicken immediately, garnished with 1 teaspoon (5 grams) of toasted sesame seeds and 2 tablespoons (10 grams) of sliced green onions.