Batch Cook Gochujang Chicken & Chorizo

Cook the chicken thighs

• Preheat the air fryer to 200C. Alternatively you can pan fry or oven bake the chicken.
• Add the chicken thighs to the air fryer basket, drizzle with oil or cooking oil spray, season with salt and pepper.
• Air fry for 15 - 18 minutes, or until the chicken is cooked through, turning halfway (times may vary according to your air fryer).
• Once cool enough to handle, shred into small pieces with 2 forks, or chop with a knife. You could also use leftover chicken if you prefer.

Make the chorizo gochujang sauce

• Make the sauce while the chicken cooks. Dice the red onion and bell peppers. Chop the chorizo (unless it's chopped already).
• Heat a dash of oil in a frying pan over a medium heat, add the chorizo and cook for a few minutes until the chorizo starts to release its oil. Add the bell pepper and red onion and cook for 3 minutes.
• Stir in the gochujang and cook it out for 6 - 7 minutes, stirring as it cooks, it should turn a darker shade of red, this is when you’ll know it’s caramelised. Add a splash of water to the pan if needed.
• Add the chopped tomatoes, soy sauce and honey, check the seasoning and adjust to taste.
• Stir in the chicken and simmer for 8 - 10 minutes. At this stage, if using the sauce for meal prep, simply cool it down then refrigerate for 3 - 4 days, using as needed. It can also be frozen and stored in the freezer for up to one month.

Cook the pasta

• While the sauce cooks, cook the farfalle pasta according to the packet directions.

Plate Up

• Chop the flat leaf parsley.
• Plate up your dish and scatter over the parsley.