Creamy Gochujang Chicken and Smoked Bacon Cutlet

Creamy Gochujang Chicken and Bacon recipe


  • Melt 10 gram of butter in a large skillet over medium heat.
  • Add onions and garlic and cook, stirring occasionally for approximately 4 minutes.
  • Add sliced mushrooms and cook for another 3 minutes.
  • Stir in heavy cream and gochujang.
  • Bring to a boil, reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes, keep warm until ready for use.
  • Season the chicken with salt and pepper.
  • Place 2 sage leaves on each breast and top with sliced bacon on top.
  • Press the bacon to help it adhere to the chicken.
  • Sprinkle the chicken with flour, shaking off the excess.
  • Heat a large skillet, and add the oil along with the remaining 10 gr of butter. Place chicken breasts in a pan with prosciutto side up.
  • Cook over high heat for 3 minutes on both sides or until chicken is cooked thoroughly
  • Serve chicken breast with gochujang cream sauce


  • Salted butter 20 gr
  • Onion, finely chopped 5 gr
  • Mushroom, sliced 40 gr
  • Heavy cream 120 gr
  • O’Food Gochujang Korean Chili Sauce 15 gr
  • Sage 8 leaves (dry rubbed sage may be used to replace fresh sage leaves)
  • Chicken breast medium size 4 pieces
  • Salt to taste
  • Ground black pepper to taste
  • Smoked bacon 4 slices
  • Flour to dust
  • Canola oil 10 ml