Golden-brown chicken thighs are coated in a glossy sauce of chili crisp, gochujang and miso. Crispy rice noodles, cool cucumber and lime bring heat, crunch and freshness to one plate.
This is a modern, Asian-inspired main course with several seasonings, each bringing something different. Chili crisp adds chili heat and crunchy bits, gochujang brings a rich, mildly sweet heat, and white miso adds savoriness. Soy sauce makes the sauce salty, while rice vinegar and lime juice sharpen the flavors. Since the heat and saltiness of chili crisp can vary greatly by brand, it’s a good idea to taste the sauce before adding extra salt. The sauce should have a bold flavor: the mild chicken and cucumber will balance it later.
Boneless chicken thighs are more practical here than chicken breast. The meat stays juicy as it cooks and has enough flavor to hold its own alongside the punchy sauce. Pat the chicken dry before adding it to the pan; this lets the surface brown instead of steaming straight away. Leave some room between the pieces and cook in two batches if needed. The browned bits on the bottom of the pan will dissolve when you add the sauce with water, giving it extra depth. Then let it thicken gently so it clings to the chicken without the gochujang or miso burning over high heat.
Thin rice vermicelli is softened first and then patted thoroughly dry. This drying step matters: wet noodles cool the oil and can also make it splatter. Fry them in small batches in a thin layer of oil, turning the nests once the underside is crispy. They won’t turn evenly golden all over, but they should be dry and crunchy. Make them just before serving; they’ll lose their crunch from the sauce and cucumber. If you’d rather not fry a crispy topping, you can prepare the vermicelli according to the package instructions and serve it as soft noodles. The result will be different, but it goes well with the sauce.
Cucumber and cilantro make the dish fresher and lighter in texture. Slice the cucumber just before serving so it stays juicy, and put extra lime wedges on the table for anyone who wants more tang. No cilantro on hand? Use finely sliced spring onion or leave the herb out. You can also use skin-on chicken thighs; in that case, cook them skin-side down first until crisp, then let the chicken finish cooking in the sauce. Store leftover chicken and sauce covered in the refrigerator and eat within two days; reheat until piping hot throughout. Store the crispy noodles separately and add them at the table.
Bring a large bowl of water to a boil and remove it from the heat. Soak the rice vermicelli according to the package instructions until pliable. Drain, briefly rinse with cold water and drain well. Pat the noodles thoroughly dry with a clean tea towel; divide them into four small nests.
In a small bowl, mix the chili crisp, gochujang, miso, soy sauce, rice vinegar, honey, water and juice of 1½ limes. Stir until smooth.
Pat the chicken dry and season with the salt. Heat 1 tbsp oil in a large frying pan over medium-high to high heat. Cook the chicken in a single layer for 6–8 minutes, until golden brown all over; work in batches if needed. The chicken doesn’t need to be fully cooked yet.
Reduce the heat to medium-low and pour the sauce mixture into the pan. Scrape up the browned bits and toss the chicken in the sauce. Simmer gently for 5–7 minutes, until the sauce is glossy and the chicken is cooked through; the internal temperature at the thickest part should be 74 °C.
Heat the remaining 2 tbsp oil in a second frying pan over medium heat. Fry the rice vermicelli nests in batches for 2–3 minutes per side, until dry and crispy. Carefully turn them with a spatula and drain on paper towels.
Divide the chicken and sauce among four plates. Add the cucumber and cilantro, then break the crispy noodles over the top. Serve with the remaining lime wedges.
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