Creamy Gochujang Udon with Fried Chicken Escalope Recipe

This dish combines the rich, spicy flavors of gochujang with the creamy texture of udon noodles, topped with crispy fried chicken escalope and a sprinkle of parmesan. The chicken is perfectly golden and juicy, while the sauce is smooth and coats the noodles beautifully. The addition of spring onions and a soft boiled egg adds freshness and richness to each bite.

Step 1

Take your chicken breast out of the fridge 30 minutes before cooking. Place baking paper over a chopping board and slice the chicken sideways to butterfly it, then cover with baking paper and gently bash it with a saucepan to flatten so it cooks evenly. Season both sides with salt.

Step 2

Set up a breading station. Dip the chicken in flour, shake off the excess, then dip in egg, and finally coat in panko breadcrumbs. Press the panko firmly into the chicken so it sticks well. Season the panko with a little salt beforehand.

Step 3

Bring a saucepan of water to the boil and add the frozen udon. Cook for 2 to 3 minutes until loosened, then drain and set aside.

Step 4

Heat a generous amount of oil in a pan on medium-high heat. Test the oil with the tip of a chopstick; if the edges sizzle immediately the oil is ready. Carefully add the chicken and do not move it until the bottom forms a crust. Baste the top with oil. After about 4 minutes, or when golden brown, flip and cook the other side. Remove and salt while it is still hot.

Step 5

In another pan, add the butter and 1 tbsp of the frying oil, then saute the garlic cloves and finely chopped shallot for a few minutes.

Step 6

Put in the gochujang and cook briefly to deepen the flavour, then add the cream. Toss in the udon and 1 tbsp soy sauce, mixing until everything is coated. Add more cream or a splash of water if you prefer it saucier.