Gochujang Chicken
This gochujang chicken is braised in a sauce of gochujang paste, honey, coconut cream, vinegar and ginger until tender and juicy.
Servings: 6 people
Calories: 119kcal
Ingredients
- 1 whole chicken 3-4 pounds total
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 pound sweet potatoes peeled and cut in 1" cubes
- 1-15 ounce can coconut cream
- 5 tablespoons gochujang
- 5 cloves garlic smashed
- 1 tablespoon ginger
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 whole green onions green parts sliced thinly (for serving)
- 3 cups Steamed white rice (for serving)
- 2 teaspoons Sesame oil (for serving)
Instructions
- Season the chicken with salt and pepper and let sit in the fridge, uncovered, overnight.
- Preheat the oven to 300F degrees.
- Whisk together the coconut cream, gochujang, ginger, honey, vinegar and soy sauce in a bowl.
- Place the sweet potatoes in the bottom of a Dutch oven.
- Rub the chicken with the gochujang mixture and place on top of the sweet potatoes.
- Add the garlic cloves and pour the remaining sauce over the top.
- Roast, uncovered, for 2 ½ to 3 hours (depending on size of the chicken), turning the heat up to 400F degrees for the last 20 minutes of cooking. *Internal temperature should read 160F degrees when removing from the oven.
- Let the chicken rest for 10 minutes. It will reach 165F degrees while resting.
- Carve the chicken and serve with the sweet potatoes over steamed rice garnished with green onions and a very light sprinkle of sesame oil.
Notes
- Turning the oven up to 400F degrees at the end will help to crisp the skin slightly and finish cooking the chicken without drying it out.
- Gochujang ranges from mild to spicy. I use a milder version in this recipe, but you can use any type you'd like.
- Substitute any other type of potatoes for the sweet potato if you'd like.
- You can substitute brown sugar or coconut sugar for the honey if needed.
- Be careful not to overcook the chicken. You'll know it's done when the juices run clear and the meat is cooked through but still moist. Use a thermometer to make sure it is cooked to 160F degrees before taking it out.
- Serve the chicken with steamed rice and a side of kimchi for a complete meal.
Nutrition
Serving: 6ounces | Calories: 119kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 1544mg | Potassium: 373mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10797IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg