Crispy Korean Chicken

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of chicken thigh (a) and place on a plate. Season the chicken on both sides with a pinch of salt and pepper. Scoop 1/2 of the sour cream (b) on top of the chicken and use a spoon to spread the sour cream evenly, then flip over and spoon the rest of the sour cream on the other side.
3. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 1 tbsp of salt to the water, (the water should taste salty). Place the rice noodles (c) into a strainer and quickly rinse off in your sink. Set aside until the water comes to a boil.
4. Pour 1/2 of the panko (d) on one side of the chicken. Use your hands to spread the panko around and press it down very firmly so that it stays on the chicken. Flip the chicken over and repeat.
5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add enough oil so that the bottom of the pan is coated plus a little extra. Place the panko crusted chicken into the skillet. Sear for 2-3 minutes. Use a spatula to gently check if the crust has adhered to the chicken and it is ready to flip over. Then sear the other side for 2-3 minutes.
6. After searing, place the skillet of chicken in your 425 degree oven. Bake for 7 minutes.
7. When the pot of water has started to boil, add the rinsed rice noodles to the pot. Cook for 3-4 minutes. Taste a noodle and if it is cooked to your liking, strain the water from the noodles. Pour the cooked noodles into a mixing bowl.
8. Add the carrot, cabbage, snap peas and red pepper (e) to the bowl. Pour the yuzu dressing (f) over top. Mix well with salad tongs to incorporate the ingredients together.
9. When the chicken has finished baking, remove from the oven and use a spatula to gently lift the chicken from the pan. Place on a cutting board to rest for 2 minutes. After resting, slice into 1/2 inch thick slices.
10. Spoon the noodles and vegetables on to your serving plate. Place the chicken on top. Drizzle chili sesame sauce (g) over everything.