Crispy Chicken Thighs with Gochujang Coconut Sauce and Carrots

Servings: 2

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

2 bone-in, skin-on chicken thighs

5 garlic cloves, grated (about 1 tbsp)

2 tbsp gochujang

2 tbsp honey

1 can coconut milk

¼ tsp ground ginger (or 1-inch knob of fresh ginger, grated)

1–1½ cups carrots, cut into medium chunks

Cooked rice, for serving

Optional: roughly chopped greens, for serving

Garnishes: lime wedges, fish sauce, fresh cilantro

Instructions

Prepare the Chicken:

• Preheat the oven to 375°F (190°C).
• Pat room-temperature chicken thighs dry with paper towels until very dry.
• Heavily season both sides with salt, pepper, granulated garlic, and a sprinkle of ground ginger.

Sear the Chicken:

• Heat a pan over high heat until very hot.
• Place chicken thighs skin-side down and sear until the skin is completely crispy, weighing down with a pan weight if desired.
• Once crispy, remove the chicken from the pan and set aside.

Make the Sauce:

• In the same pan, add grated garlic, gochujang, and honey to the leftover chicken drippings.
• Add ground ginger (or fresh ginger) and 1 tsp salt.
• Whisk the mixture together until smooth.
• Pour in the can of coconut milk and whisk until fully combined.

Cook the Chicken and Carrots:

• Place the seared chicken back into the pan, skin-side up, ensuring the skin stays above the sauce to remain crispy.
• Add the carrot chunks to the sauce.
• Bring the mixture to a boil, then transfer the pan to the preheated oven.
• Cook uncovered for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.

Prepare the Sides:

• While the chicken cooks, prepare rice according to package instructions.
• If desired, chop some greens to serve alongside the dish.

Serve:

• Plate the chicken with the carrots and sauce over rice.
• Squeeze fresh lime juice over the dish, add a splash of fish sauce, and season with salt to taste.
• Garnish with fresh cilantro, if desired.