Go Back
–+ servings
Korean fried chicken pasta in a white bowl, with a sliced golden panko chicken cutlet on creamy orange gochujang linguine, topped with chives and black sesame seeds.
Print Recipe
5 from 1 vote

Crispy Korean Fried Chicken Pasta

Crispy panko chicken brushed with gochujang mayo, served over linguine cooked in a creamy gochujang, garlic and ginger sauce. A one-pan pasta with a crunchy topping, made for two.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Fusion, Korean
Servings: 2
Calories: 1452kcal
Author: Emily Roz

Ingredients

For the crispy chicken

  • 2 chicken breast
  • 1 tablespoon mayonnaise
  • 1 tablespoon gochujang
  • 1 cup panko breadcrumbs 50g
  • Vegetable oil for shallow frying

For the gochujang pasta

  • Drizzle of olive oil
  • 4 garlic cloves finely chopped
  • 1 inch fresh ginger finely chopped (around 10g)
  • ¼ cup gochujang 60ml
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 ¼ cups light cream (single cream) 300ml
  • 3 cups chicken stock, plus extra as needed 700ml
  • 7 oz linguine 200g
  • Salt and black pepper to taste

To serve

  • handful chives finely sliced (around 10g)
  • Grated Parmesan optional
  • Chili oil optional
  • Black sesame seeds optional

Instructions

  • Holding your knife parallel to the board, slice each chicken breast lengthwise, stopping just before you cut all the way through, and open it out like a book. Cover with parchment paper and bash with a rolling pin until evenly thin.
  • Mix the mayonnaise and 1 tablespoon gochujang. Brush over both sides of each cutlet, then press firmly into the panko to coat. Set aside.
  • Heat a drizzle of olive oil in a large, deep skillet over medium heat. Add the garlic and ginger and fry for about 1 minute, until fragrant. Stir in the ¼ cup gochujang, soy sauce, rice wine vinegar and honey, then add the cream and chicken stock. Taste, then season with salt and pepper (it should be quite a punchy flavor - which will mellow out as we cook the pasta in it).
  • Bring to a gentle simmer, add the linguine and cook according to the package instructions (about 9 to 12 minutes), stirring often so it doesn't stick. Add more stock if the sauce thickens or dries out before the pasta is cooked.
  • Meanwhile, heat a thin layer of vegetable oil in a second large skillet over medium heat. Fry the chicken for about 3 minutes per side, until golden brown and cooked through (165°F / 74°C). Turn the heat down slightly if the coating darkens too quickly. Use two pans or cook one at a time if needed. (see notes for cooking in the air fryer).
  • Transfer the chicken to paper towels to soak up any excess oil, then slice into strips.
  • The pasta should now be just cooked and very saucy. Divide between two bowls, top with the sliced chicken and chives, and finish with Parmesan, chili oil and black sesame seeds if you like. Enjoy!!

Notes

Step by step photos: you'll find these further up the blog, just scroll up!
Storage: store the chicken and the pasta separate for up to 3 days in the fridge.
Reheat: reheat the chicken in the air fryer or oven to keep it crispy. For the pasta, add a splash of water and reheat in the microwave or on the stovetop.
Airfrying the chicken instead of frying: place the coated chicken in the air fryer at 410F/210C for 12 minutes (spray with vegetable oil) and flip after 6 minutes. Cook until golden and cooked through.

Nutrition

Calories: 1452kcal | Carbohydrates: 137g | Protein: 80g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 324mg | Sodium: 1611mg | Potassium: 1860mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1681IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 5mg