Chicken and Gochujang Pasta

Ingredients

• 11 chicken breast(200g)
• 20.33 cup flour(40g)
• 31 teaspoon onion powder(2.5g)
• 41 teaspoon garlic powder(2.5g)
• 51 teaspoon paprika(2g)
• 62 teaspoon salt(12g)
• 70.5 teaspoon black pepper(1g)
• 82 cup breadcrumbs(220g)
• 92 eggs(100g)
• 101 teaspoon dried parsley(1g)
• 110.25 teaspoon MSG(1g)
• 124 tablespoon olive oil(54g)
• 134 clove garlic(12g)
• 141 shallot(30g)
• 150.5 tablespoon chili flakes(3.5g)
• 162 tablespoon gochujang(36g)
• 171 tablespoon honey(21g)
• 180.5 tablespoon mirin(7.5g)
• 192 teaspoon rice vinegar(10g)
• 200.33 cup heavy cream(80g)
• 211 box pasta(454g)
• 222 tablespoon butter(28g)
• 232 tablespoon chives(6g)

Instructions

1. 1Cut the chicken breast in half and pound until flat.
2. 2Season both sides of the chicken with salt.
3. 3In a bowl, mix flour with salt, black pepper, onion powder, garlic powder, paprika, and a pinch of MSG.
4. 4In another bowl, mix breadcrumbs with dried parsley.
5. 5Dredge the chicken in the seasoned flour, then dip in beaten eggs, and coat with the breadcrumb mixture.
6. 6Heat olive oil in a pan over medium heat. Sear the chicken cutlets until golden brown and cooked through. Set aside.
7. 7In the same pan, add more olive oil and sauté shallot and garlic until fragrant.
8. 8Add chili flakes and gochujang, cook for 2 minutes.
9. 9Deglaze the pan with mirin, then add heavy cream and stir to combine.
10. 10Season the sauce with salt, rice vinegar, and honey. Simmer until slightly thickened.
11. 11Cook pasta according to package instructions. Drain and add to the sauce.
12. 12Add butter and toss the pasta to combine with the sauce.
13. 13Slice the cooked chicken cutlets.
14. 14Serve the pasta topped with sliced chicken and garnish with chives.