Recipe of Ultimate Korean spicy carbonara chicken with wide glass noodles
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Many issues can roughly influence the style quality of Korean spicy carbonara chicken with wide glass noodles, starting from the kind of elements, then the collection of recent substances, to how you can make and serve it. Don’t fear about getting ready delicious Korean spicy carbonara chicken with wide glass noodles at home, as a result of as long as you already know the tips, this dish generally is a particular treat.
The number of servings that can be served to make Korean spicy carbonara chicken with wide glass noodles is 2 people. So make sure that this portion is enough to serve for yourself and your loved one household.
Oh yes, simply to add, the time needed to cook Korean spicy carbonara chicken with wide glass noodles is estimated to be around 15 minutes.
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This super easy recipe makes Korean spicy carbonara chicken with chewy glass noodles! Combining sugar and cream with Korean hot pepper paste (Gochujang), you can get a flavoursome, delicious Korean dish. Perfect for those who are craving for something sweet and spicy and creamy! 😉
Full recipe here: https://youtu.be/FhHe4jr2GOI
#easyrecipe #koreancuisine
Elements and spices that should be Get to make Korean spicy carbonara chicken with wide glass noodles:
- 400 g chicken thigh fillets
- 150 ml heavy cream
- 150 g wide glass noodles
- 1/2 onion, sliced
- For the spicy carbonara seasoning sauce
- 2 tbsp Gochujang (Korean hot pepper paste)
- 2 tbsp soy sauce
- 4 tbsp corn syrup
- 2 tbsp sugar
Instructions to make to make Korean spicy carbonara chicken with wide glass noodles
- Soak the wide glass noodles in water for 30-40 mins.
- Prepare the seasoning sauce in a small bowl. Mix Gochujang, soy sauce, corn syrup and sugar together in a small bowl.
- Use half of the seasoning sauce to marinate the chicken thigh fillets for 10-20 mins.
- Heat oil in a wok and stir fry the marinated chicken. Add in some water – this makes the chicken soft and tender, and is for later use. Set aside.
- In the same wok, heat oil and stir fry the sliced onions until golden brown. Add in wide glass noodles and the remaining sauce. Stir to mix them well.
- Add in the cooked chicken together with the excessive sauce (since glass noodles absorb a lot of sauce).
- Add heavy cream slowly, stir and see if you want to add more cream or not.
- Cover with a lid and bring it to boil for 2-3 mins.
- Serve the dish with kimchi.
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