Korean Chicken with Mac & Cheese
Dive into a mouthwatering fusion of flavors with our Korean Chicken Mac & Cheese! This delightful dish features tender, marinated chicken glazed in a savory gochujang sauce, perfectly paired with creamy, cheesy pasta that'll have you coming back for seconds. Get ready for a comforting meal that’s both indulgent and full of zest!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 10g Ajo picado (0.35 oz)
- 10g Jengibre picado (0.35 oz)
🥩Meat & Seafood(2)
- 1 cdta Caldo de pollo en polvo (5 ml)
- 700g Pechuga de pollo sin piel y sin hueso en cubos (peso crudo) (1.54 lbs)
🥛Dairy & Eggs(4)
- 100g Queso cheddar normal en bloque (3.53 oz)
- 1 Huevo
- 80g Queso crema light (2.82 oz)
- 340ml Leche deslactosada descremada (11.5 fl oz)
🫙Pantry Staples(4)
- 120g Fécula de maíz (aprox. 40g se adhieren al pollo) (4.24 oz)
- 1 cdta Fécula de maíz disuelta en agua (5 ml)
- Spray de aceite ligerooptional
- 320g Pasta tipo macarrón (peso crudo) (11.3 oz)
🧂Spices & Seasonings(3)
- 1 cdta Sal (5 ml)
- 1 cdta Paprika ahumada (5 ml)
- 1/2 cdta Pimienta blanca (2.5 ml)
🍯Sauces & Condiments(1)
- 90ml Salsa de soya + 90ml Agua (3.04 fl oz)
📦Other(2)
- 1 cdta Hojuelas de chile (5 ml)
- 20g Endulzante natural (ej: stevia o similar) (0.71 oz)e.g. stevia or similar
👨🍳 Instructions
- 1
Prepare the Korean glaze by mixing soy sauce, water, natural sweetener, chopped garlic, chopped ginger, cornstarch dissolved in water, and chili flakes.
- 2
In a bowl, combine cubed chicken breast, egg, chopped garlic, chopped ginger, white pepper, salt, and cornstarch. Mix well.
- 3
Heat a pan with light oil spray and cook the chicken mixture until golden brown.
- 4
Add the Korean glaze to the chicken and cook until the sauce thickens.
- 5
For the mac and cheese, heat the skim lactose-free milk in a pot, then add smoked paprika, chicken bouillon powder, light cream cheese, and block cheddar cheese. Stir until melted.
- 6
Cook the macaroni pasta according to package instructions, then combine with the cheese sauce.
💡 Pro Tips
- ✓Dissolve cornstarch in cold water at a 1:2 ratio before adding to hot glaze to prevent lumping and create a glossy, restaurant-quality coating.technique1:2 ratio
- ✓Coat chicken in cornstarch mixture and let sit 10-15 minutes before cooking so proteins bind with starch, creating a crispier crust that holds glaze better.timing10-15 minutes
- ✓Heat your cheese sauce base to exactly 160-170°F before adding cheese because higher temps cause proteins to seize and create grainy texture instead of smooth emulsion.technique160-170°F
- ✓Cook macaroni 1-2 minutes under package time since it will continue cooking when combined with hot cheese sauce, preventing mushy texture.timing1-2 minutes under
- ✓Add cream cheese to milk before cheddar because its emulsifiers stabilize the sauce and prevent the cheddar from breaking when melted.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean Chicken with Mac & Cheese
Dive into a mouthwatering fusion of flavors with our Korean Chicken Mac & Cheese! This delightful dish features tender, marinated chicken glazed in a savory gochujang sauce, perfectly paired with creamy, cheesy pasta that'll have you coming back for seconds. Get ready for a comforting meal that’s both indulgent and full of zest!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 10g Ajo picado (0.35 oz)
- 10g Jengibre picado (0.35 oz)
🥩Meat & Seafood(2)
- 1 cdta Caldo de pollo en polvo (5 ml)
- 700g Pechuga de pollo sin piel y sin hueso en cubos (peso crudo) (1.54 lbs)
🥛Dairy & Eggs(4)
- 100g Queso cheddar normal en bloque (3.53 oz)
- 1 Huevo
- 80g Queso crema light (2.82 oz)
- 340ml Leche deslactosada descremada (11.5 fl oz)
🫙Pantry Staples(4)
- 120g Fécula de maíz (aprox. 40g se adhieren al pollo) (4.24 oz)
- 1 cdta Fécula de maíz disuelta en agua (5 ml)
- Spray de aceite ligerooptional
- 320g Pasta tipo macarrón (peso crudo) (11.3 oz)
🧂Spices & Seasonings(3)
- 1 cdta Sal (5 ml)
- 1 cdta Paprika ahumada (5 ml)
- 1/2 cdta Pimienta blanca (2.5 ml)
🍯Sauces & Condiments(1)
- 90ml Salsa de soya + 90ml Agua (3.04 fl oz)
📦Other(2)
- 1 cdta Hojuelas de chile (5 ml)
- 20g Endulzante natural (ej: stevia o similar) (0.71 oz)e.g. stevia or similar
👨🍳 Instructions
- 1
Prepare the Korean glaze by mixing soy sauce, water, natural sweetener, chopped garlic, chopped ginger, cornstarch dissolved in water, and chili flakes.
- 2
In a bowl, combine cubed chicken breast, egg, chopped garlic, chopped ginger, white pepper, salt, and cornstarch. Mix well.
- 3
Heat a pan with light oil spray and cook the chicken mixture until golden brown.
- 4
Add the Korean glaze to the chicken and cook until the sauce thickens.
- 5
For the mac and cheese, heat the skim lactose-free milk in a pot, then add smoked paprika, chicken bouillon powder, light cream cheese, and block cheddar cheese. Stir until melted.
- 6
Cook the macaroni pasta according to package instructions, then combine with the cheese sauce.
💡 Pro Tips
- ✓Dissolve cornstarch in cold water at a 1:2 ratio before adding to hot glaze to prevent lumping and create a glossy, restaurant-quality coating.technique1:2 ratio
- ✓Coat chicken in cornstarch mixture and let sit 10-15 minutes before cooking so proteins bind with starch, creating a crispier crust that holds glaze better.timing10-15 minutes
- ✓Heat your cheese sauce base to exactly 160-170°F before adding cheese because higher temps cause proteins to seize and create grainy texture instead of smooth emulsion.technique160-170°F
- ✓Cook macaroni 1-2 minutes under package time since it will continue cooking when combined with hot cheese sauce, preventing mushy texture.timing1-2 minutes under
- ✓Add cream cheese to milk before cheddar because its emulsifiers stabilize the sauce and prevent the cheddar from breaking when melted.technique