Kimchi–Miso Chicken with Coconut‑Kimchi Glaze

By: Deborah Dean

Ingredients

~Coconut–Kimchi Glaze~
¼ cup Full‑fat coconut milk
2 tablespoons kimchi juice
2 tablespoons white miso paste
1 teaspoon honey
1 teaspoon grated ginger
~Chicken Marinade~
500 g boneless chicken thighs,
1 cup finely chopped kimchi
Coconut–kimchi glaze, half the batch
1 tablespoon soy sauce
3 cloves garlic, grated
1 teaspoon sesame oil
Garnish/extras: Spring onion finely sliced, toasted sesame seeds, fresh kimchi & rice on side.
Neutral oil for frying

Combine all glaze ingredients and mix until completely smooth. Use half in the chicken marinade. Reserve half for glazing during cooking.
Mix all chicken marinade ingredients together. Add chicken and coat well. Set aside in fridge for 30 mins - longer if you have the time.
Heat a heavy pan over medium‑high with neutral oil. Add chicken and all marinade sauce into pan. Sear chicken 4–5 minutes per side until well caramelised. Reduce heat slightly and baste with reserved glaze. Allow chicken to cook through until it reaches 74C/165F, letting the glaze reduce and cling to the chicken. Turn as needed to avoid catching.
Serve as whole pieces family style. Add any extra kimchi sauce over chicken. Finish with sliced spring onions &/or toasted sesame seeds and hot rice if desired.
Cooking time includes marinating time.