Cooked - Creamy Gochujang Chicken

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Creamy Gochujang Chicken

4.0

4 large boneless, skinless chicken thighs, about 1½–2 pounds

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon gochugaru (red chili flakes)

2 tablespoons garlic, minced

3 tablespoons shallot, finely diced

2 tablespoons gochujang (red chili paste)

1 tablespoon tomato paste

1 can (13.5 ounces) full-fat coconut milk

1 stalk lemongrass, bruised

Plain panko breadcrumbs

Sliced chives or parsley

Pat the chicken thighs dry then lightly season with the chicken thighs with garlic powder, onion powder, smoked paprika, and gochugaru; or your favorite seasoning for extra color and flavor when we brown in a skillet. Heat the butter in a skillet and sear the chicken for 2–3 minutes per side. The chicken does not need to be fully cooked.
Add the chicken to the crockpot along with the garlic, shallot, gochujang, tomato paste, coconut milk, and bruised lemongrass. Stir the sauce ingredients around the chicken.
Cover and cook on HIGH for 2½–3 hours or LOW for 3–4 hours, until the chicken is tender and reaches at least 165°F.
Remove the lemongrass and stir the sauce well. If you want it thicker, mix 1 teaspoon cornstarch with 1 teaspoon cold water, stir it into the sauce, and cook uncovered on HIGH for another 10–15 minutes.
Serve the chicken over rice, spoon that creamy gochujang sauce over everything, and finish with plain panko breadcrumbs straight from the box and sliced chives.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken Dish

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 5 weeks ago

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