Rigatoni with Korean BBQ chicken

Total time25 mins

5 minspreparation time

20 minscooking time

Sweet, spicy and rich - this delicious pasta with Korean BBQ chicken is a real treat. The fiery gochujang paste combined with Kikkoman Soy Sauce creates a bold taste. Topped with fresh lime juice, this dish is sure to leave a lasting impression on your guests.

Ingredients

10 portion(s)

For the chicken:

750 g

boneless, skinless chicken legs, diced

10 g

salt

150 ml

sunflower oil

For the vegetable sauce:

15 g

garlic cloves, sliced

700 g

black bean paste

300 ml

Kikkoman Naturally Brewed Soy Sauce

100 g

gochujang paste

10 g

smoked paprika powder

660 g

pak choi, roughly chopped

780 g

sweet red peppers, cut into finely sliced strips

For the pasta:

750 g

rigatoni

To serve:

30 g

lime juice

70 g

spring onions, finely sliced

30 ml

Kikkoman Toasted Sesame Oil

Allergens:

Soy, gluten, sesame seeds

Total weight per portion:

380 g

Weight per ingredient:

Pasta approx. 364 g Toppings approx. 13 g

Preparation

Step 1

Cook the rigatoni for 12 minutes according to the packet instructions.

Step 2

Meanwhile, season the chicken cubes with the salt and set aside for approx. 2 minutes. Heat a heavy-based pan, add the sunflower oil and sear the chicken for about 2 minutes.

Step 3

Add the garlic and fry for approx. 1 minute. Add the black bean paste, Kikkoman Soy Sauce, gochujang paste and smoked paprika powder. Cook for a further 3 minutes.

Step 4

Add the pak choi and red peppers to the pan and cook for approx. 2 minutes. Stir in the cooked rigatoni and cook for a further minute.

Step 5

Serve the pasta on deep plates with the lime juice, sliced spring onion and Kikkoman Sesame Oil.

Tip:

For a slightly thinner sauce, simply save a little pasta water and add it to the pan.

Recipe-ID: F1004

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