Creamy Gochujang Pasta with Crispy Chicken
By Tiffy Cooks
Equipment
Ingredients
- 4 boneless, skin-on chicken thighs
- salt and pepper to taste
- oil
- 400 g pasta
- 1-2 shallots chopped
- 2-3 cloves garlic sliced
- 2 tbsp gochujang
- 1.5-2 tbsp butter
- Chopped chives Optional
- 1 cup heavy cream
- Shredded Parmesan Cheese Optional
Instructions
- Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- Bring a pot of salted water to a boil, and cook pasta based on package instructions.
- While the pasta is boiling, add oil into a pan. Turn the heat to medium and add chicken thighs and pan fry for approximately 8-10 minutes, allowing the chicken fat to slowly render, or until the skin is deeply golden and crispy.
- Flip each thigh, and cook the other side for 2-3 minutes or until golden-brown. Set aside chicken thighs to rest.
- Using the chicken fat left in the pan, sauté chopped shallots and garlic until fragrant.
- Add butter and gochujang, and let it cook together for a minute. Pour in your heavy cream and bring it to a gentle simmer.
- Add in cooked pasta and toss every noodle until it's coated in that creamy sauce. Optional but highly recommended, finish off with a little bit more butter and fresh chives.
- Slice chicken and serve on top of pasta garnished with shredded cheese.
