Servings: 2 to 4 People / Approx. 15 Minutes

BLACKENED SEASONING: subheading: BLACKENED SEASONING:
1 Tbs Garlic Powder 1 Tbs Garlic Powder
1 Tbs Smoked Paprika 1 Tbs Smoked Paprika
1 Tbs Chipotle Chili Powder 1 Tbs Chipotle Chili Powder
1 Tbs Onion Powder 1 Tbs Onion Powder
Healthy Pinch Kosher Salt & Pepper Healthy Pinch Kosher Salt & Pepper
1 tsp Shichimi Togarashi 1 tsp Shichimi Togarashi
 
1 - 2 Boneless Skinless Chicken Breasts 1 to 2 Boneless Skinless Chicken Breasts
Sesame Chili Oil Sesame Chili Oil
 
SAUCE: subheading: SAUCE:
1 Small Yellow Onion (cut into thin quarter round slices) 1 Small Yellow Onion (cut into thin quarter round slices)
1 Tbs minced ginger 1 Tbs minced ginger
1 Tbs minced Holland pepper 1 Tbs minced Holland pepper
1 Tbs minced garlic 1 Tbs minced garlic
1 Tbs minced green onion 1 Tbs minced green onion
2-3 Tbs Gochujang 2 to 3 Tbs Gochujang
1 Cup heavy whipping cream 1 Cup heavy whipping cream
1 Tbs spicy hot honey 1 Tbs spicy hot honey
 
2 packs Udon noodles 2 packs Udon noodles
Green onions, sesame seeds, and crispy garlic for garnish. Green onions, sesame seeds, and crispy garlic for garnish.

Mix seasoning together. Set aside.
Place chicken breast(s) in a 1 gallon ziplock bag and coat with Sesame Chili Oil. Seal bag (remove air). Flatten chicken until it is a consistent thickness across the entire breast (make it even so it cooks evenly). Remove chicken and season 1 side of the meat with your seasoning mix.
Heat cast iron pan and add oil. Place chicken seasoned side down. While cooking, add a little more Sesame Chili Oil to the second side of the chicken and season liberally. Cooking blackening seasoning will make you cough (careful when you breathe)! Cook until the first side has a bit of a blackened crust forming. Flip chicken and blacken the second side. You can place a weight or brick on top of the chicken while cooking the second side. Remove from heat and let chicken rest.
Once pan cools down a little, wipe pan out with a paper towel to remove any burnt bits. No need to clean well, that’s extra flavor. Warm pan again and add butter and oil. Sauté onions for about 1 minute, until they begin to soften. Add fresh minced ginger, garlic, pepper & green onion. Cook until fragrant (approx. 1 minute). Add your Gochujang and stir it in well. Add your heavy whipping cream and honey, stir well. Continue to simmer & stir until the sauce is reduced.
While sauce is cooking, cook your Udon noodles as directed. Drain and add to sauce. Turn stove off. Coat noodles with sauce using tongs.
Cut chicken into large cubes/chunks. Place on top of the noodles and top with garnish. Ready to serve!

GO HERE FOR VIDEO: www.youtube.com/watch?v=WKQaBGfKqiQ *** LANGUAGE ALERT!! ***  GO HERE FOR VIDEO: www.youtube.com/watch?v=WKQaBGfKqiQ *** LANGUAGE ALERT!! ***