We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines tender diced chicken thighs with a rich, glossy sauce made from coconut milk, soy sauce, and gochujang. The chicken is seasoned and cooked until browned and slightly crispy, then simmered in a flavorful sauce infused with garlic, ginger, and a touch of sweetness from brown sugar. Served over jasmine rice and topped with green onions, sesame seeds, and optional chili crisp, this dish is a perfect balance of savory, spicy, and creamy...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Season chicken with salt, pepper, and garlic powder.
Heat oil in a large skillet over medium-high heat.
Add chicken and cook until browned and slightly crispy.
Add garlic and ginger. Cook for 30 seconds until fragrant.
Pour in coconut milk, soy sauce, gochujang, rice vinegar, and brown sugar. Stir until smooth.
Simmer for 5–8 minutes until thick and glossy.
Serve over rice and top with green onions, sesame seeds, and chili crisp if desired.
Want to keep this recipe for later? We can email it to you!
For extra crispiness, use a non-stick skillet or cast iron pan to cook the chicken.
Adjust the spice level by adding more or less gochujang or chili crisp.
You can substitute jasmine rice with brown rice or cauliflower rice for a healthier option.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs are recommended for their juiciness and flavor.
What is gochujang?
Gochujang is a Korean fermented chili paste that adds a spicy, savory, and slightly sweet flavor to dishes.
Can I make this dish dairy-free?
Yes, this dish is naturally dairy-free as it uses coconut milk instead of dairy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Can I freeze the sauce?
Yes, the sauce can be frozen separately in an airtight container for up to 2 months.
Helping home cooks make better meals without overcomplicating dinner. Forkshift is all about approachable recipes, weeknight shortcuts, comfort food favorites, and backyard cooking that actually fits real life.
...
