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PREP 30 minutes
TOTAL 40 minutes
Serves
US | METRIC

INGREDIENTS

Chicken Marinade
  • 5 Boneless chicken thighs (Chopped into 4cm cubes)
  • 2 tbsps Gochujang paste
  • 4 Cloves of garlic (crushed)
  • 3 tbsps Soy Sauce
  • 2 tbsps Hot Honey
  • 2 tbsps Vegetable oil
Cream Mix
  • 350 ml Double cream
  • 3 tbsps Soy sauce
  • 1 Heaped teaspoon Ground Ginger
  • Bunch of spring onion (chopped)
Additional ingredients
  • 2 Packets of Udon noodles
  • 1 Large handful of shredded Mozzarella
  • 100 ml Vegetable oil
Firecracker Chicken

Firecracker Chicken

To make the chicken...

  • Add all ingredients together and mix well.
  • Refrigerate to marinate for a minimum of 3 hours or up to 24 hours.

To make the cream mix...

  • Add all ingredients together and mix well.
  • Refrigerate to infuse for a minimum of 1 hour or up to 24 hours.

To make the dish...

  1. Pre heat your oven at 190℃ .
  2. In an oven proof pan, add it to the hob on a high heat with a glug of vegetable oil.
  3. When the oil starts to lightly smoke add the chicken.
  4. Evenly sear the chicken all over. This should take around 5 minutes. You are not looking to cook the chicken through.
  5. Remove the pan from the heat.
  6. Add the Udon noodles to the pan and mix them through coating them in the marinade.
  7. Take the cream mix and pour it all into the pan.
  8. Again mix the noodles and chicken through coating everything.
  9. Top with the shredded Mozzarella.
  10. Bake in the oven for 15-20 minutes until golden on top
  11. Remove from the oven, serve and enjoy!
Firecracker Chicken

Firecracker Chicken

PREP 30 minutes
TOTAL 40 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

Chicken Marinade
  • 5 Boneless chicken thighs (Chopped into 4cm cubes)
  • 2 tbsps Gochujang paste
  • 4 Cloves of garlic (crushed)
  • 3 tbsps Soy Sauce
  • 2 tbsps Hot Honey
  • 2 tbsps Vegetable oil
Cream Mix
  • 350 ml Double cream
  • 3 tbsps Soy sauce
  • 1 Heaped teaspoon Ground Ginger
  • Bunch of spring onion (chopped)
Additional ingredients
  • 2 Packets of Udon noodles
  • 1 Large handful of shredded Mozzarella
  • 100 ml Vegetable oil

To make the chicken...

  • Add all ingredients together and mix well.
  • Refrigerate to marinate for a minimum of 3 hours or up to 24 hours.

To make the cream mix...

  • Add all ingredients together and mix well.
  • Refrigerate to infuse for a minimum of 1 hour or up to 24 hours.

To make the dish...

  1. Pre heat your oven at 190℃ .
  2. In an oven proof pan, add it to the hob on a high heat with a glug of vegetable oil.
  3. When the oil starts to lightly smoke add the chicken.
  4. Evenly sear the chicken all over. This should take around 5 minutes. You are not looking to cook the chicken through.
  5. Remove the pan from the heat.
  6. Add the Udon noodles to the pan and mix them through coating them in the marinade.
  7. Take the cream mix and pour it all into the pan.
  8. Again mix the noodles and chicken through coating everything.
  9. Top with the shredded Mozzarella.
  10. Bake in the oven for 15-20 minutes until golden on top
  11. Remove from the oven, serve and enjoy!