Korean Spicy Chicken Rice Noodle Bake

Method

1. 01

   In a mixing bowl, combine minced ginger, garlic, and 2 tablespoons of rice vinegar. Whisk in soy sauce, salt, brown sugar, ketchup, 1 tablespoon of sesame oil, and Gochujang until smooth. Add the chicken thighs and toss thoroughly to coat. Cover and marinate in the refrigerator for 1 to 8 hours.

   

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2. 02

   Preheat your oven to 425°F (220°C). Brush the bottom of a 9x13-inch baking dish with 1 tablespoon of sesame oil. Break the dry rice vermicelli noodles into smaller pieces and spread them in an even layer across the bottom of the dish.

   

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3. 03

   Scatter the mushrooms, sliced Fresno chilies, and about two-thirds of the sliced green onions evenly over the top of the dry noodles. These vegetables will provide the moisture needed to hydrate the noodles during baking.

   

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4. 04

   Place the marinated chicken thighs on top of the vegetables, smooth side up, folding under any thin edges. Spoon any remaining marinade from the bowl over the chicken pieces. Pour chicken broth into the mixing bowl to rinse out the last of the marinade, then carefully pour the broth into the bottom of the baking dish, avoiding the tops of the chicken.

   

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5. 05

   Sprinkle some more green onions over the top. Bake in the center of the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the noodles have absorbed the liquids. Let rest for a few minutes after removing from the oven.

   

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6. 06

   Transfer the chicken to a separate plate. Drizzle the remaining rice vinegar and sesame oil over the noodles. Use tongs to toss the noodles thoroughly with the vegetables and pan juices. Garnish with toasted sesame seeds and the remaining fresh green onions before serving the chicken over the noodles.

   

   ↗Watch · 6:52