Gochujang Chicken

This gochujang chicken is braised in a sauce of gochujang paste, honey, coconut cream, vinegar and ginger until tender and juicy.

📝 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

1. 1Season the chicken with salt and pepper and let sit in the fridge, uncovered, overnight.
2. 2Preheat the oven to 300F degrees.
3. 3Whisk together the coconut cream, gochujang, ginger, honey, vinegar and soy sauce in a bowl.
4. 4Place the sweet potatoes in the bottom of a Dutch oven.
5. 5Rub the chicken with the gochujang mixture and place on top of the sweet potatoes.
6. 6Add the garlic cloves and pour the remaining sauce over the top.
7. 7Roast, uncovered, for 2 1/2 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.
8. 8Let the chicken rest for 10 minutes. It will reach 165F degrees while resting.
9. 9Carve the chicken and serve with the sweet potatoes over steamed rice garnished with green onions and a very light sprinkle of sesame oil.