Gochujang Coconut Braised Chicken

There’s something about a brothy rice bowl that feels instantly grounding. Warm, nourishing, deeply flavorful, and meant to be eaten slowly, it’s the kind of meal that brings you back into your body after a long day. This Gochujang Coconut Braised Chicken, originally created by @foodbystels, is exactly that kind of dish - comforting, vibrant, and deceptively simple.

At kyoord, we’re always drawn to recipes that balance indulgence with intention. This one checks every box. Creamy coconut milk meets savory miso and soy sauce, with gochujang bringing a gentle heat and depth that builds as it simmers. Finished over brothy rice, it’s cozy without being heavy, bold without being complicated.

And while this recipe feels effortless, one thoughtful upgrade makes a meaningful difference: cooking with a high-phenolic extra virgin olive oil.

Why Olive Oil Matters in Braised Dishes

Braised recipes rely on layers - aromatics, fat, liquid, and time. The oil you start with sets the foundation for everything that follows.

High-phenolic extra virgin olive oil, like kyoord, is naturally rich in polyphenols - plant compounds studied for their anti-inflammatory and antioxidant properties. Beyond the health benefits, these oils bring complexity and stability to cooking. They hold up beautifully when gently heated and enhance savory flavors rather than masking them.

In this recipe, olive oil is used to sauté aromatics and bloom spices before the braise begins. That step is small, but it’s where flavor is built.

Gochujang Coconut Braised Chicken

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Ingredients

• Chicken thighs

• 1 can coconut milk

• 1 tbsp grated ginger

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 2 tbsp miso paste

• 4 tbsp gochujang

• 1 tsp honey

• 2 cups chicken bone broth

• Salt + pepper

• kyoord olive oil

• Bok choy, halved or chopped

• Green onion, sliced

• Fresh lime

Directions

1. Start with the chicken
   Season your chicken thighs with soy sauce, 2 tbsp gochujang, ginger, garlic, honey, salt + pepper, and a drizzle of kyoord's the Governor olive oil. Sear them in a hot pan. Let them get golden and crispy on the outside — that color = flavor. Remove and set aside; they’ll finish cooking in the sauce.

2. Build the aromatics
   In that same pan (don’t you dare clean it!), add more gochujang, miso paste, bone broth and coconut milk. Sauté until fragrant — this is the foundation of the sauce. It should look thick, glossy, and a little chaotic — that’s exactly what you want. Stir until everything becomes one silky, spicy, creamy sauce.

3. Braise the chicken
   Nestle the chicken thighs back into the sauce. The goal: let them slowly simmer and soak up all those flavors. Your kitchen will smell unreal.

4. Add the bok choy
   Toward the end, add the bok choy right on top. It’ll steam perfectly in the sauce — tender, bright, and just a little crisp.

5. Finish with lime
   Right before serving, squeeze a fresh lime over the entire pan. This lifts the richness of the coconut + gochujang and balances everything beautifully.

6. Serve & garnish
   Spoon everything over a bed of hot rice.

   Top with sliced green onion and a final drizzle of clean tasting kyoord olive oil. Creamy, spicy, silky perfection.