Korean Spicy Chicken Rice Noodle Bake

Ingredients

• 1 tablespoon ginger
• 4 cloves garlic , minced
• 0.25 cups rice vinegar
• 2 tablespoons light soy sauce
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar
• 0.25 cups ketchup
• 1 teaspoon sesame oil
• 2 tablespoons gochujang

Instructions

1. 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. 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. 3

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

4. 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. 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. 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. 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. 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. 9

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