Buldak Chicken Parm

"I am just as likely to reach for gochujang as crushed red pepper flakes when layering heat into marinara sauce for chicken parm."

"Gochujang goes beyond spiciness-its deeply fermented soybean flavor adds exceptional funk and reminds me of Korean buldak, or fire chicken."

"Plastic wrap and a meat mallet are decisive advantages when pounding them out since they allow for great control and getting the meat as thin as possible while avoiding tears."

"Even if the meat does start to shred in places, don't worry, as once it is breaded and cooked, nobody else will know."

Gochujang can be used in place of crushed red pepper flakes to layer heat into marinara for chicken parm. Its deeply fermented soybean flavor adds pronounced funk and evokes the profile of Korean buldak (fire chicken). Dramatic chicken parm depends on using larger boneless breasts rather than small store-bought cutlets. Butterfly whole breasts and pound them thin under plastic wrap with a meat mallet to achieve uniform thinness while minimizing tears. Plastic wrap and a mallet provide control to maximize surface area for breading and crisping. Minor shredding is concealed by breading and cooking.

Read at Bon Appetit