Korean Spicy Chicken Rice Noodle Bake | Food Wishes

This Korean spicy chicken rice noodle bake is my new favorite spicy chicken recipe, as well as my new favorite way to cook rice noodles. The spicy chicken is baked directly on top of dry rice vermicelli, which results in intensely flavorful, perfectly textured noodles. As a bonus, the leftovers can be served cold on greens for an amazing salad. Enjoy!

Recipe technique was inspired by a chicken teriyaki recipe by Nadiya Hussain from Nadiya Bakes. Thank you, Nadiya!

[conorryan]

Gochujang is such a fantastic ingredient - and it's so versatile it deserves a place in every fridge.

[christopherflorian]

Just made it...simple and amazing. Thank you.

[alphonsethe]

I made this dish last night for me and three friends. It was absolutely incredible and we ate everything.

My one tip for everyone who wants to replicate. Make sure to get the chicken broth to touch all the noodles essentially. We had some uncooked noodles but they were still great. I recommend putting the broth before the chicken rather than chicken before broth.

Next time I create, I will add onions and peppers :)

[masterlowsferatu]

I love cooking this dish. It's become a staple in my family's house every month since you posted this video!

[DangerBayLive]

I'm eating this now. always looking for a new way to eat my chicken thighs. Chef John doesnt miss so I had full confidence this would be amazing. and it truly is. not too much trouble either. thanks Chef John.

[Paul-icki]

Actually looks like a great weekly meal prep recipe. Nice!

[bcal]

Made this on the weekend. Turned out great but one caveat: I had a few 'pockets' of dried noodle and I think to solve that next time when Chef John puts the final bit of sauce in the 'pockets' around the thighs what I would do next time is to first *evenly* distribute the sauce all over the top of the noodles and then place the thighs down on the noodles.

[bryanchitwood]

A super interesting recipe I will definitely make again, perhaps with some tweaks. However, the marinade/sauce needs absolutely nothing and does a beautiful job of marinating the BS thighs and providing delicious flavor. I followed the recipe closely and used two heaping tablespoons of my goyuchang. The result was pleasantly spicy. I rehydrated some dried shiitakes for the mushrooms and used some of the soaking liquid along with chicken stock for the final liquid addition. I thought the thighs were silky and delicious after 35 minutes with convection, but my spouse found them a bit underdone. We both thought the noodles were slightly overdone--but they tasted pretty darned good today when I had the cold leftover noodles and chicken for lunch (it was 95 here today in Nicaragua, so a cold lunch was just the thing), At any rate, thanks for a great recipe using what I thought was a very innovative technique. Thanks again.

[bobbyesamdahl]

made it! delish!
thank you Chef John!

[asterglaceon]

I love how every sentence you talk is like the structure of a story. I found you back in 2020 and while I haven’t watched consistently by any means at all I have still loved your content Mr chef John

[coltoncyr]

looks so yummy!! 5:19 Maybe put the chicken aside, then add water>mixing bowl> then pour on top, then add chicken! yummmm

[EJKim-zkst]

This looks amazing. You can make Dak-gal-bi (korean spicy chicken stir fry) with the marinated chicken and the sauce in the video. Just add chopped cabbages, carrots, and sweet potatoes. You need to chop the chicken into pieces too, but not too small, and cook all in the frying pan. Some people lay some mozzarella cheese on top like a pizza topping when it's almost done, but I never tried that. Thanks chef John.

[kurtholzmuller]

I made this without making any liquid adjustments just like Chef John suggested. I do not like mushrooms so I substituted thinly shredded cabbage scattered over the top with the peppers and green onions. It turned out perfect and I breathed a sigh of relief. I will make this again for sure.

[chairdewealth]

I love Chef John! Such good recipes and his commentary makes it all seem simple and do-able.

[Syntox]

This is I've been needing to pick up gochujang and now I have the perfect use case

[Shooshoobella]

I just purchased some Gochujang for the first time and then this recipe popped up shortly afterwards. Talk about serendipity! Will definitely give this a try, it looks delicious! Thanks Chef John.

[ЮлияЕвстигнеева-ыт]

wow that was supercilious! thank you so much again. fyi - the leftovers of vermicelli i used as a funchosa cold salad

[killercaos]

I think it’s fair to say Korean food has perforated western culture. I see so many Korean recipes these days + gochugaru and gochujang are widely available in grocery stores.

[DCARA]

I couldn’t find this paste so not sure what I would call the chicken, rice noodle dish I made. I used a thai paste it’s this METHOD that is incredible and the possibilities are endless. It was so yummy!!

[junkim]

It's always interesting as a Korean to see how foreigners make Korean dishes. I've never seen this dish in Korea. I guess this is more of a fusion dish probably created in America. I wouldn't say it is authentic, but it definitely has enough understanding of original spicy chicken stew dish(닭도리탕). Also I would like to have Chef John try original Korean glass noodle, if he hasn't. It is much thicker than South East Asian rice noodles used in the video, so it absorbs the sauce much better. Glass noodle is pretty much the standard to put in stews in Korea.
Anyway, the dish in the video looks very nice and tasty! A very clever twsit to the original dish. I would like to try it too!