Coconut Oil Fried Chicken with Gochujang Sriracha Glaze

Notes

I kind of whipped together this recipe with a bunch of stuff I had laying around, and it turned out amazing. I've recreated it a couple of times now, and I suspect it will be a regular staple for me.

I used coconut oil to fry the chicken, which is quite nice. It takes on a slight coconut flavor that's not overpowering. But you can use any good frying oil.

I also separately roasted some baby broccoli and tossed that with the chicken and sauce for the final dish. You could do this with broccoli, broccolini, or any other hearty green.