Crispy Shrimp Chip Wasabi Chicken
20 min
Gochujang-Soy Glazed Chicken Udon with Crispy Garlic & Thai Basil
A bold five-cuisine fusion featuring tender chicken thighs glazed in a umami-rich gochujang-soy-oyster sauce, served over chewy udon noodles with crispy garlic, fresh Thai basil, and a drizzle of sesame oil. This dish harmonizes Korean heat, Japanese noodle tradition, Chinese wok technique, Thai herbaceous freshness, and American comfort food sensibilities into one unforgettable bowl.
50 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty7/10
Sour3/10
Umami8/10
Spicy6/10
🥄 Texture
Chewy, springy udon noodles provide a substantial base while seared chicken thighs are tender and juicy with a sticky, glossy glaze. Crisp fried garlic adds a crunchy contrast and fresh Thai basil and green onions bring fleeting herbaceous softness.
👃 Aroma
A warm, savory aroma of toasted sesame, caramelized garlic and soy mingles with the fermented, mildly smoky tang of gochujang and the bright, peppery lift of fresh Thai basil and ginger. The scent is rounded by subtle sweetness and a faint citrus note if lime is used.
🍷 Pairs Well With
Crisp cold lager or a slightly off-dry Riesling; for a nonalcoholic option, iced green tea or sparkling yuzu soda.
🥗 Side Dishes
Quick pickles (e.g., cucumber or Korean kimchi), steamed or sautéed bok choy with garlic, and a light sesame cucumber salad or scallion pancake to cut the richness.
Ingredients(22 items)
- 11.5 pounds chicken thighs (skin-on, cut into 2-inch pieces)
- 21 pound fresh udon noodles (or 12 ounces dried)
- 31/4 cup gochujang (Korean red chili paste)
- 43 tablespoons soy sauce
- 52 tablespoons oyster sauce (Chinese)
- 62 tablespoons honey
- 71 tablespoon rice vinegar
- 81 tablespoon sesame oil
- 96 cloves garlic (minced, divided: 3 for sauce, 3 for crispy topping)
- 101 tablespoon fresh ginger (minced)
- 112 tablespoons vegetable oil (for cooking chicken)
- 123 tablespoons vegetable oil (for crispy garlic)
- 131/2 cup chicken broth
- 141 cup fresh Thai basil leaves
- 151/4 cup green onions (sliced)
- 162 tablespoons sesame seeds (white and black mix)
- 171 teaspoon cornstarch
- 182 tablespoons water
- 191/2 teaspoon white pepper
- 20Salt to taste
- 212 dried red chilies (optional garnish)
- 221 lime (cut into wedges)
Nutrition Information(per serving)
625
Calories
42g
Protein
58g
Carbs
28g
Fat
Instructions
- 1
Prepare the crispy garlic topping: Heat 3 tablespoons vegetable oil in a small pan over medium heat. Add 3 minced garlic cloves and stir constantly for 2-3 minutes until golden and fragrant. Transfer to a paper towel-lined plate and set aside.
- 2
Season chicken thighs with salt and white pepper on both sides.
- 3
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Working in batches, sear chicken thighs skin-side down for 4-5 minutes until golden, then flip and cook for another 3 minutes. Set aside.
- 4
In a small bowl, whisk together gochujang, soy sauce, oyster sauce, honey, rice vinegar, sesame oil, 3 minced garlic cloves, ginger, and chicken broth until smooth.
- 5
Pour the sauce over the chicken in the wok and bring to a simmer over medium heat. Cook for 12-15 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
- 6
In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry. If sauce is too thin, add the slurry and stir for 1-2 minutes until it reaches desired consistency.
- 7
While chicken cooks, bring a large pot of salted water to a boil. Cook udon noodles according to package directions (usually 2-3 minutes for fresh, 8-10 for dried). Drain and rinse with cold water to prevent sticking.
- 8
Divide cooked udon noodles among serving bowls. Top each bowl with the gochujang-glazed chicken and sauce.
- 9
Garnish generously with crispy garlic, fresh Thai basil leaves, green onions, and sesame seeds.
- 10
Serve immediately with lime wedges on the side and optional dried red chilies for extra heat. Drizzle with additional sesame oil if desired.
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