Posted

Yields: 4 servings

Ingredients

4 boneless, skin on chicken thighs

kosher salt

1/2 cup kewpie mayo

This Little Goat Hong Kong sauce

1 red onion, thinly sliced

2 fresno chilis, seeds removed and thinly sliced

1 ½ cups distilled white vinegar

¼ cup granulated sugar

Cooking oil spray, such as canola or vegetable oil

4.5 oz. sweet potato (Japchae) noodles

This Little Goat Chili Crunch

½ cup fresh mint leaves, roughly torn

Directions

Place the sliced onion and chilis in a heat-proof storage container with a lid (mason jar works great). Add the vinegar, ¼ cup water, sugar and 1 tablespoon each salt and This Little Goat Hong Kong sauce to a small saucepan. Bring to a simmer over medium-high heat. Pour the hot liquid over the veggies, making sure they are completely submerged. Let cool completely at room temperature, then cover and refrigerate until ready to serve (ideally overnight).

Mix mayo and 2 tablespoons TLG Hong Kong sauce. Pat dry the chicken and then season on all sides with kosher salt and toss with Hong Kong marinade until coated. Set aside to marinate while you cook your noodles.

Bring a pot of salted water to a boil over high heat. Once boiling, add in your sweet potato noodles. Let boil for about 6-8 minutes, until tender. Drain and rinse under cool water to remove some of the starch so they are a bit less sticky, then drain well. Toss noodles with 1 tablespoon chili oil from the top of the TLG Chili Crunch and 1 teaspoon TLG Hong Kong sauce. Set aside at room temperature while the chicken cooks. *note: if you prefer, you may use kitchen shears to cut noodles into 2 inch lengths to make eating a little easier *

Heat air fryer to 380 degrees. Spray air fryer basket with cooking oil spray. Add in chicken, skin side up. Cook chicken for 10-12 minutes. Chicken should reach temperature of 165 degrees.

When ready to serve, toss noodles with some torn fresh mint and a pinch of pickled vegetables that have been drained. (Leftover pickled veggies can be served alongside and also will hold in refrigerator for a couple of weeks). Can divide noodles among bowls for individuals or serve family style. Slice chicken thigh into thick strips and place over noodles. Stir chili crunch well, then spoon a heaping spoonful over chicken thigh. Garnish with more torn mint and enjoy!

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