Coconut Gochujang Glazed Chicken With Broccoli Recipes

COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI

Coconut-Gochujang Glazed Chicken With Broccoli image

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it's combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

Provided by Kay Chun

Categories dinner, quick, weeknight, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about 1/3 cup)
1/2 cup unsweetened coconut milk
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
2 tablespoons gochujang paste
2 tablespoons low-sodium soy sauce
1 pound broccoli florets, cut into 2-inch pieces
Cooked rice, for serving
Sliced scallions or chopped fresh cilantro, for garnish

Steps:

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.
Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.
Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

SOY-GLAZED CHICKEN WITH BROCCOLI

Soy-Glazed Chicken with Broccoli image

A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.

Provided by Anna Stockwell

Categories Chicken Kid-Friendly Honey Soy Sauce Vinegar Ginger Broccoli Rice Green Onion/Scallion Sesame Oil Small Plates Dinner Quick & Easy

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 Tbsp. honey
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
1 tsp. finely grated ginger (from one 2" piece)
1 Tbsp. vegetable oil
4 skinless, boneless chicken thighs
1 1/2 tsp. kosher salt, divided, plus more
1 large head of broccoli, cut into florets
Steamed rice (for serving)
Sliced scallions, toasted sesame seeds, and hot sesame oil (for serving; optional)

Steps:

Whisk honey, soy sauce, vinegar, and ginger in a small bowl.
Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8-10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6-8 minutes more.
Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4-5 minutes. Season broccoli with remaining 1/2 tsp. salt.
Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).

FRIED CHICKEN SANDWICH WITH GOCHUJANG GLAZE

Fried Chicken Sandwich with Gochujang Glaze image

Jeff loves Korean food. This dish is an homage to Korean-style fried chicken and staple spicy Korean ingredients like gochujang and gochugaru.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 tablespoons gochujang (Korean chile paste)
1/4 cup dark brown sugar
3 tablespoons rice wine vinegar
1 teaspoon gochugaru (Korean chile flakes)
4 boneless, skinless chicken breasts
About 48 ounces vegetable oil, for frying
2 large eggs
1 cup buttermilk
1 1/2 cups cornstarch
1/2 cup self-rising flour
1/2 cup mayonnaise
1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1/2 cup (1 stick) unsalted butter
4 large sesame seed buns, lightly buttered and toasted
1 cup drained kimchi, thinly sliced
Sesame seeds, for garnish

Steps:

For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
Spread each bun top with the ginger mayo. Top with some kimchi.
Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.

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