Crispy Mild Gochujang Chicken with Coconut Rice and Warm Cucumber Salad

Name: Crispy Mild Gochujang Chicken with Coconut Rice and Warm Cucumber Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asiática
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1/3 cup cornstarch; 3 tbsp vegetable oil; 3 tbsp gochujang; 1 1/2 tbsp honey; 2 tbsp soy sauce; 2 tbsp lime juice; 2 tsp fresh grated ginger; 2 cloves garlic; 2 tbsp water; 1 1/4 cups jasmine rice; 1 1/8 cups coconut milk; 1 cup water; 1 tsp sugar; 10.5 oz cucumber; 1/3 cup scallions; 2 tsp sesame oil; 1 tbsp rice vinegar; 1 tbsp sesame seeds; 1/4 cup fresh cilantro; 4 wedges lime wedges

An original Asian-inspired dish featuring golden crispy chicken thighs glazed with a mild gochujang, honey, and lime sauce, served over jasmine rice cooked with coconut milk and paired with a warm cucumber, scallion, and sesame salad. It balances sweet, spicy, tangy, and umami flavors in a complete, comforting meal.

20 minPrep

30 minCook

50 minTotal

4Servings

Dairy-Free

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
6 g salt (divided)
2 g black pepper (freshly ground)
3 g garlic powder
45 g cornstarch (for rebozar the chicken)
45 ml vegetable oil (divided)
45 g gochujang
30 ml honey
30 ml soy sauce
30 ml lime juice (freshly squeezed)
10 g fresh grated ginger
6 g garlic (chopped fino)
30 ml water (for the sauce)
240 g jasmine rice (enjuagado)
270 ml coconut milk
240 ml water (for the arroz)
4 g sugar
300 g cucumber (en medias lunas gruesas)
40 g scallions (sliced, partes blancas and verdes separadas)
10 ml sesame oil
15 ml rice vinegar
9 g sesame seeds (tostadas)
10 g fresh cilantro (chopped, for terminar)
4 unit lime wedges (for servir)

Nutrition facts

per serving

621 kcal

Calories

30 g

Protein

57 g

Carbs

30 g

Fat

2 g

Fiber

55 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSoySesame

Instructions

1
1. Season the chicken with 1 teaspoon salt, black pepper, and garlic powder. Add the cornstarch and toss until all pieces are evenly coated.
2
2. In a bowl, mix the gochujang, honey, soy sauce, lime juice, grated ginger, minced garlic, and 2 tablespoons water until smooth. Set aside.
3
3. Place the jasmine rice in a saucepan with the coconut milk, 1 cup water, sugar, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
4
4. While the rice cooks, heat a large skillet or sauté pan over medium-high heat for 2 minutes. Add 2 tablespoons vegetable oil and cook the chicken for 4 to 5 minutes per side, until deeply golden and the internal temperature reaches 165°F/74°C. Transfer to a plate.
5
5. Reduce the heat to medium. In the same pan, add the remaining 1 tablespoon vegetable oil and the white parts of the scallions. Cook for 30 seconds. Add the cucumber and stir-fry for 2 minutes so it becomes warm but stays crisp.
6
6. Add the rice vinegar, sesame oil, and 1/4 teaspoon salt to the cucumber. Toss for 30 seconds, then turn off the heat. Add half of the sesame seeds and reserve the warm salad.
7
7. Return the chicken to the pan. Pour in the reserved gochujang sauce and cook for 1 to 2 minutes, stirring, until the glaze thickens and coats the chicken with a glossy finish.
8
8. Fluff the coconut rice with a fork. Divide the rice among 4 plates, top with the glazed chicken, and serve with the warm cucumber salad on the side.
9
9. Finish with the green parts of the scallions, the remaining sesame seeds, the fresh cilantro, and lime wedges for squeezing over the dish just before serving.

Chef tips

For a crispier finish, do not move the chicken during the first 3 minutes of cooking on each side. For a milder result, reduce the gochujang to 2 tablespoons and add 1 extra tablespoon of water to the sauce.

Substitutions

You can substitute the chicken thighs with chicken breast, adjusting the cooking time to prevent drying out. Cilantro can be replaced with Thai basil, and jasmine rice with basmati rice. For a gluten-free version, use gluten-free soy sauce and certified gluten-free gochujang.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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