Kickin' Chicken & Bacon-Gochujang Carbonara

• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. 
• Add cucumber and radish to pickling liquid. Add enough water to just cover cucumber. Set aside.

• In a medium bowl, combine chicken, sweet soy seasoning and a good drizzle of olive oil.
• Add cornflour and the plain flour to the chicken mixture and toss to coat.
• In a large frying pan over high heat, heat enough olive oil to coat the base. When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.


TIP: Chicken is cooked through when it is no longer pink inside.

• Pour boiled water into a large saucepan over high heat with a pinch of salt.
• Cook fresh fettuccine in boiling water until ‘al dente’, 3 minutes.
• Reserve pasta water (1/2 cup for 2 people / 1 cups for 4 people). Drain fettuccine, then return to
saucepan and drizzle with olive oil.

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. 
• Cook bacon, and the cracked black pepper, tossing, until golden, 4-6 minutes. Remove pan from heat. 
• To the pan with bacon, add cooked fettuccine, tossing to coat. Add the gochujang carbonara sauce and the reserved pasta water. Mix well to combine. Season to taste.

TIP: Removing the pan from heat ensures the egg doesn’t scramble and you get silky carbonara sauce!
TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy.