Buttery Kimchi Chicken

bonappetit.com

Cody Smith

1 cup plain whole-milk Greek yogurt

4 garlic cloves, finely chopped

1 2" piece ginger, peeled, finely chopped

3 Tbsp. gochugaru (coarse Korean red pepper powder)

1 Tbsp. fish sauce

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 tsp. freshly ground black pepper

2 lb. skinless, boneless chicken thighs

½ cup dried soybeans

2 Tbsp. vegetable oil

1 onion, sliced ½" thick

2 cups drained Napa cabbage kimchi, cut into 2" pieces

2 Tbsp. plus 1½ tsp. tomato paste

1½ cups low-sodium chicken broth

4 Tbsp. unsalted butter

Cooked white rice (for serving)

3 scallions, thinly sliced

1 red chile (such as Fresno), thinly sliced

Pickles (for serving; optional)

Directions at bonappetit.com

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