Gochujang Chicken Parm & Crispy Potatoes

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. Crispy, cheesy and made for sharing, this Gochujang Chicken Parm & Crispy Potatoes is the ultimate Valentine’s dinner with a little bite. Crunchy crumbed chicken, rich tomato sauce and melty cheese is spiked with gochujang, Korean red chilli paste, for that spicy-meets-sweet spark – because love should never be boring. Served with golden, crispy potatoes, it’s indulgent, feel-good comfort food that says I love you in the most delicious way. PS - you can also enjoy it by yourself, trust us, we did! Adjust the level of gochujang depending on how spicy you like it.

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Ingredients

potato 600 g (cubed)
dried oregano 2 tsp
cherry tomatoes 400 g (halved)
garlic cloves 2 (chopped)
chicken breast 2 (halved)
panko breadcrumbs 4 tbsp
garlic granules 2 tsp
Parmesan 80 g (grated)
smoked paprika 2 tsp
gochujang 1 tbsp
red wine vinegar 1 tbsp
mozzarella cheese ball 125 g (torn)
fresh basil 1 handful (leaves picked)

Method

Prep & cook the potatoes

Preheat the oven to 220°C/220°C fan.
Peel and chop the potatoes into small cubes. Add them to a baking tray, then toss with your preferred oil, half the dried oregano and salt and pepper. Cook in the oven for 25 - 30 minutes until golden.

Prep the ingredients

Meanwhile, slice the cherry tomatoes in half. Finely chop the garlic cloves.
Cut along the long side of the chicken breasts all the way through, separating each one into two pieces.
Make the crunch panko topping by mixing together the panko breadcrumbs, garlic granules, half the Parmesan and the remaining dried oregano.

Cook the Gochujang Chicken Parm

Heat a dash of oil in an ovenproof frying pan over a medium heat, season the chicken with salt and pepper and the smoked paprika, then cook on each side for 2 - 3 minutes until just golden brown, then transfer to a plate.
Add the cherry tomatoes, chopped garlic and gochujang to the pan and cook for 5 minutes on a medium heat, with a pinch of salt and pepper.
Sprinkle in the red wine vinegar to deglaze the pan, stirring vigorously to get all the flavour incorporated from any sticky bits in the pan. Taste and add another dash of vinegar if you like.
Return the chicken to the pan, then top it with the torn mozzarella and sprinkle over the panko breadcrumbs and reserved Parmesan.
Pop in the oven for 5 - 7 minutes until golden and bubbling.

Plate Up

To finish, scatter the fresh basil leaves on top and plate up with the potatoes and then you’re ready to fall in love with your dinner!

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