Garlic Butter Pasta with Char Siu Chicken

Ingredients

• GARLIC BUTTER PASTA
• 200 gspaghetti
• 20 gunsalted butter, soft
• 1.5 tsp garlic, finely chopped
• 2 Tbsp Lee Kum Kee Premium Oyster Sauce
• 20 gparmesan cheese, grated
• PAN FRIED CHICKEN WITH CHAR SIU SAUCE
• 2 piece sBoneless Chicken Thighs
• 1/2 Tbsp Cooking Oil
• PAN FRIED CHICKEN WITH CHAR SIU SAUCE
• 2 Tbsp Lee Kum Kee Char Siu Sauce(+1 Tbsp to glaze at the end)
• 1 Tbsp Lee Kum Kee Premium Oyster Sauce

Instructions

1. GARLIC BUTTER PASTA: Cook the spaghetti until al dente. Keep 1 cup of pasta water and drain pasta. Set aside.
2. Heat a pan on low to medium heat and add the soft butter. Melt butter.
3. Add the garlic and sauté until fragrant. Do not burn the butter.
4. Add spaghetti and ½ cup pasta water, then add oyster sauce.
5. Mix until all sauce has been absorbed (add more pasta water if needed) and spaghetti is glossy.
6. Add the Parmesan cheese, stir to combine well with the pasta then. Serve immediately.
7. PAN FRIED CHICKEN WITH CHAR SIU SAUCE: Marinate the chicken with Char Siu Sauce for 30 minutes.
8. Heat a pan over medium heat with oil, pan fried the chicken for 3 minutes on each side unit cooked. Glaze until chicken takes on dark ember colour. Rest for 5 mins before serving.
9. Serve the chicken with Garlic Butter Pasta.