600 grams boneless, skin off chicken thighs sea salt and ground pepper
⅓ cup cornflour
2 tablespoons grapeseed oil
4 spring onions, cut into 4cm lengths
250 grams broccolini, halved lengthways
½ cup toasted shredded coconut
small handful coriander to garnish
¼ cup gochujang (Korean red pepper paste)
2 tablespoons soy sauce
2 tablespoons sake cooking wine
2 tablespoons mirin
2 tablespoons rice vinegar
2 cloves garlic, crushed
Sauce: Whisk all the ingredients together in a bowl and set aside.
Cut the chicken into 3cm-wide strips and season with salt and pepper. Put the cornflour in a bowl and toss the chicken to coat. Heat the oil in a large sauté pan and cook the chicken until golden and cooked through. Do this in batches if needed. Use a slotted spoon to transfer to a large bowl and cover to keep warm.
Add the spring onions and broccolini to the pan along with ¼ cup of water, stirring the base of the pan to release the sticky bits. Cover and cook until bright green and crisp tender. Lift out with tongs and add to the chicken.
Add the sauce to the pan and bring to the boil, stirring constantly, then simmer for a few minutes until reduced and glossy.
To serve: Add the chicken and veges back to the sauté pan and stir everything to coat in the sauce. Top with coconut and coriander.