Korean Spicy Chicken Rice Noodle Bake

4.6
(13)
13 Reviews
7 Photos

This Korean spicy chicken rice noodle bake is not only my new favorite spicy chicken, it’s also my new favorite way to cook rice noodles. Chicken is marinated briefly in a gochujang marinade, then dry rice vermicelli goes directly into the baking dish, chicken thighs are placed on top, and the dish bakes quickly to perfection. As a bonus, the leftovers can be served cold on greens for an amazing salad.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on March 19, 2024
7
white casserole dish with 6 spicy chicken thighs over rice vermicelli
7
7
7
Prep Time:
30 mins
Cook Time:
30 mins
Marinate Time:
1 hr
Total Time:
2 hrs
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

Marinade

  • 1 tablespoon finely minced fresh ginger

  • 4 cloves garlic, minced

  • 1/4 cup rice vinegar

  • 2 tablespoons light soy sauce

  • 1 teaspoon kosher salt

  • 1 tablespoon brown sugar

  • 1/4 cup ketchup

  • 1 teaspoon sesame oil

  • 2 tablespoons gochujang (Korean chili paste), or more to taste

Bake

  • 6 large skinless boneless chicken thighs

  • 1 teaspoon sesame oil for greasing baking dish

  • 8 ounces vermicelli rice noodles

  • 2 cups hen of the woods mushrooms, or sliced brown mushrooms

  • 1/2 cup sliced Fresno chili peppers, or any other peppers

  • 1 cup sliced green onions, divided

  • 1 1/4 cups chicken broth

Dressing

  • 1/4 cup rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons toasted sesame seeds for garnish (optional)

Directions

  1. Add ginger and garlic to a mixing bowl, and pour over the 1/4 cup rice vinegar. Let sit for 30 seconds, then whisk in soy sauce, salt, brown sugar, ketchup, the 1 teaspoon sesame oil, and gochujang.

  2. Add chicken thighs to marinade. Toss and turn until thoroughly coated. Cover and marinate in the refrigerator, at least 1 hour and up to 8 hours. 

  3. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish with 1 teaspoon sesame oil.

  4. Lay rice vermicelli in the dish, pulling the dry noodles apart as you do, to cover the bottom evenly, breaking off sections of noodle as needed. 

  5. Evenly scatter over mushrooms, peppers, and about half the green onions. Top with marinated chicken thighs, smooth side up. Spoon excess marinade on top of chicken.

  6. Rinse marinade bowl with chicken broth and pour into the bottom of dish, without rinsing marinade off chicken. Top with a few tablespoons of green onions.

  7. Bake in the preheated oven until chicken is no longer pink at the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

  8. Remove chicken to a plate. Toss noodles and veggies in pan until evenly combined. Add the remaining 1/4 cup rice vinegar and 2 tablespoons sesame oil; toss one last time. Taste for seasoning. 

  9. Serve chicken over noodles; sprinkle with sesame seeds and more green onions.

    white casserole dish with 6 spicy chicken thighs over rice vermicelli

    John Mitzewich

    Chef's Notes:

    This recipe technique was inspired by a chicken teriyaki recipe by Nadiya Hussain from Nadiya Bakes.

    Korean chili pastes vary greatly in level of spiciness, so taste and adjust as needed.

    Use rice noodles; wheat noodles will not have the same texture.

    If you must have more sauce, make another batch of the marinade, plus 1/2 cup water. Bring to a simmer before using.

Nutrition Facts (per serving)

461 Calories
26g Fat
21g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 461
% Daily Value *
Total Fat 26g 33%
Saturated Fat 7g 34%
Cholesterol 190mg 63%
Sodium 1277mg 56%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 38g 76%
Vitamin C 23mg 25%
Calcium 44mg 3%
Iron 2mg 12%
Potassium 596mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.