Online Reporter
Chef Rudo Kandiero
Tender, sticky gochujang-glazed chicken served over rich garlic butter noodles creates an effortless, flavour-packed dish for any weeknight dinner.
Ingredients
For the chicken
680g boneless, skinless chicken thighs, cut into bite-size pieces;
One tablespoon neutral oil;
Salt and black pepper (to taste);
Three tablespoons soy sauce;
Two tablespoons brown sugar;
One tablespoon honey;
One tablespoon gochujang;
One tablespoon rice vinegar;
Two cloves garlic, minced;
One teaspoon grated fresh ginger;
One teaspoon sesame oil
For the garlic butter noodles
400g spaghetti or linguine;
Three tablespoons unsalted butter;
Four cloves garlic, finely minced;
Two tablespoons soy sauce;
Quarter cup reserved pasta water (as needed);
Black pepper, to taste
For serving
Two green onions, thinly sliced;
One to two teaspoons sesame seed
Method
1. Boil the pasta in salted water until just tender.
Before draining, reserve about half cup of the pasta water, then drain the rest.
2. In a small bowl, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, minced garlic, grated ginger and sesame oil until well-combined.
3. Pat the chicken pieces dry with paper towels and season lightly with salt and black pepper.
Heat the neutral oil in a large skillet over medium-high heat.
Add the chicken in a single layer and let it sear until golden brown before flipping. Cook until the chicken is browned and cooked through.
4. Lower the heat slightly and pour the glaze over the chicken.
Toss continuously for one to two minutes, just until the sauce reduces and clings to the meat. Remove from heat promptly so the sugars do not over-thicken or burn.
5. In a separate large pan over medium-low heat, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds.
Stir in the drained noodles and two tablespoons of soy sauce.
Toss well, adding a splash of the reserved pasta water as needed until the noodles are silky and lightly coated.
6. Spoon the garlic butter noodles into bowls and top with the sticky glazed chicken. Garnish with the sliced green onions and a sprinkle of sesame seeds.
Chef’s tip
Searing the chicken first before adding the glaze ensures crisp, browned edges while keeping the coating sticky rather than boiled.
Food safety guidelines
Campylobacter jejuni is a leading cause of foodborne illness.
Consuming raw or undercooked poultry is a major source of infection.
Other sources include unpasteurised milk, untreated water, sewage, infected pets and pests, birds, insects and inadequately cooked or processed foods.
Common symptoms
Diarrhoea (often bloody); abdominal pain and cramping; fever and headache; urinary tract infections (rare, secondary complication)
Control and prevention measures
Cook foods thoroughly
Practise proper food handling
Freeze or dry food products appropriately and keep perishable foods properly refrigerated.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero).
