Ingredients:

  • 680 g boneless, skinless chicken thighs, sliced into bite-sized strips
  • 30 ml neutral oil (canola or vegetable)
  • 5 g smoked paprika
  • 3 g salt
  • 1 g black pepper
  • 15 g garlic, minced
  • 240 ml heavy cream
  • 240 ml chicken broth
  • 30 ml soy sauce
  • 15 g Gochujang or red chili paste
  • 15 g unsalted butter
  • 400 g ramen noodles

Instructions:

  1. Season the chicken strips. Toss them in a bowl with the smoked paprika, salt, and pepper until every piece is coated.
  2. Heat the oil. Place your skillet over medium high heat and wait until the oil is shimmering.
  3. Sear the chicken. Add the strips in a single layer. Do not move them for 3-4 minutes until a deep, mahogany colored crust forms. Note: Moving them too early prevents the sear
  4. Finish the meat. Flip the chicken and cook for another 3 minutes until cooked through. Remove them from the pan and set them aside on a plate.
  5. Melt the butter. Use the same pan (don't wash it!) and melt the butter over medium heat.
  6. Sauté garlic. Add the minced garlic and cook for 1 minute until it smells fragrant and looks slightly golden.
  7. Bloom the spice. Stir in the chili paste, cooking for another 30 seconds until it darkens slightly.
  8. Build the broth. Slowly whisk in the chicken broth and soy sauce, scraping the bottom of the pan to lift the browned bits.
  9. Thicken the sauce. Reduce heat to low and pour in the heavy cream. Simmer gently for 3-5 minutes until the sauce is velvety and thick.
  10. Boil the noodles. While the sauce simmers, boil your ramen noodles according to the package, drain them well, and divide into four bowls.
  11. Assemble. Top the noodles with the seared chicken and pour the garlic sauce over everything.
  12. Garnish. Sprinkle with green onions and toasted sesame seeds.