Name: Spicy Gochujang Chicken with Coconut-Milk Rice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean-inspired
Ingredients: 1 kg boneless skinless chicken thighs; 1 cup (240 ml) whole milk; 2 cups (400 g) jasmine rice (uncooked); 1 can (400 ml) full-fat coconut milk; 3 tbsp (≈60 g) — 2 tbsp for glaze, 1 tbsp for rice gochujang (Korean chili paste); 2 tbsp soy sauce; 1.5 tbsp honey; 1 tbsp sesame oil; 2 tbsp vegetable oil (or neutral oil for searing); 1 tbsp unsalted butter; 4 cloves (divided) fresh garlic, minced; 1 tbsp (divided) fresh ginger, grated; 1 tbsp rice vinegar (or apple cider vinegar); 1 tsp granulated sugar; 1.5 tsp (divided) kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp sesame seeds, toasted; 3 stalks scallions, thinly sliced; 1 small (juice only) lime (juice); 0.5 cup thinly sliced optional: cucumber for quick pickle

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