Gochujang Kimchi Chicken Parma (Korean × Australian)

Method

1. Heat the sauce oil in a 16 cm saucepan over medium heat and fry the chopped garlic for 30 seconds until fragrant. Add the crushed tomatoes, gochujang, honey and soy sauce, stir until smooth and bring to a bubble, then turn down to low heat and simmer for 7 min. Gochujang catches easily, so stir often. It's ready when it's as thick as ketchup.

   Add in this stepVegetable oil for the sauce 1 tspGarlic cloves 1Canned crushed tomatoes 150 gGochujang (Korean chilli paste) 1½ tbspHoney 1 tspSoy sauce 1 tsp

   medium heat→low heat

2. Butterfly each chicken breast, put it between cling film and pound with a rolling pin to an even 1 cm. The sauce is salty, so season both sides only lightly with salt.

   Add in this stepLarge skinless chicken breasts 2Salt ½ tsp

3. Set out flour, beaten egg and panko in three shallow dishes and coat the chicken in that order, pressing the panko on firmly with your palm. Chill for 10 minutes to set the coating, and heat the oven to 220 °C.

   Add in this stepPlain flour 50 gEggs 1Panko breadcrumbs 110 g

4. Pour oil 1 cm deep into a 28 cm frying pan and heat over medium-high heat to 170–175 °C. When a panko crumb sizzles at once, lay the chicken in away from you and fry for 3 min per side until golden. If the size shows ×2, fry in two batches; never leave hot oil unattended, and if it catches fire, cover with a lid and switch off the heat, never water.

   Add in this stepVegetable oil for shallow-frying 200 ml

   medium-high heat

5. Squeeze the kimchi firmly to remove the juice and chop it finely. Put the drained chicken on a lined tray, spread with the gochujang sauce leaving the edges clear, scatter over the kimchi and top generously with mozzarella. Bake in the oven at 220 °C for 7 min, until the cheese is melted and golden and the thickest part reaches 74 °C.

   Add in this stepWell-fermented cabbage kimchi 80 gGrated mozzarella 100 g

   oven

6. Scatter over the thinly sliced spring onions and the sesame seeds. Rest for 2 minutes and serve with rice or chips and something tangy, like pickled radish or a crunchy slaw.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp