Tony Zentgraf
Bachan’s Original Barbecue Sauce does it again, in this recipe the Japanese BBQ Marinated Chicken Thighs are marinated for a few hours before grilling. This helps to allow the marinade to penetrate the chicken before it hits the grill, this helps to get some nice caramelization on the chicken.
Baste the chicken with the barbecue sauce helps get a nice sweetness glazed onto the chicken thighs. Drizzle some additional Bachan’s sauce on top of the sliced chicken on the plate, yum!
Fusion Noodles
Asian Fusion Noodles, you may be asking but what makes the noodles Asian fusion? I have seen these ingredients combined somewhere before. You may have, the noodle dish plays off of several elements in Asian cuisine.
I used what I had when writing this recipe, dry chinese noodles, Korean style kimchi, shallots for some Thai influence, and some parsnips because burdock root can found in some Asian recipes but parsnips are more common in the U.S.. So there is a mix of things going on in this noodle dish.
Use What’s in the Fridge
I point out below, that this recipe is fully interchangeable. Switch out the protein, switch out the kind of noodle, even use whatever veggies you have in the fridge that need to be used.
I had the kimchi from another recipe I had written still in the fridge and felt it added a nice spice and crunch of the radish in the kimchi.
Locally, there is a company that makes radish kimchi, Cindy Yi radish Kimchi. I really like this product, it is a nice balance of acidity and spice. Check out the website, they do ship too!
Give this recipe a try, use what you have. Even adjust the heat level with a chili past of your liking.
Japanese BBQ Marinated Chicken Thighs with Asian Fusion Noodles is a great weeknight meal!
Enjoy!
Japanese BBQ Marinated Chicken Thighs with Asian Fusion Noodles
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Marinating the Chicken
- 5 ea Larger Sized Boneless Skinless Chicken Thighs
- ½ cup Bachan's Original Japanese Barbecue Sauce
Prep for the Asian Fusion Noodles
- 2 ea Carrots cut into 1/4" x 1/4" by 2" long
- 1 ea Medium Parsnip cut into 1/4" x 1/4" by 2" long
- 2 ea Shallots sliced into rings
- ½ ea Red Bell Pepper cut into strips
- 4 oz Mushrooms sliced
- 5 ea Garlic minced
- ½ cup Kimchi (I used Cindy Yi Radish Kimchi)
- ½ cup Red Cabbage shaved thin
- ½ lb Dry Chinese Noodles (can use fresh chinese egg noodles or other type of your choosing)
Sauce Ingredients
- 2 oz Low Sodium Chicken Broth
- 2 oz Soy Sauce
- 1 oz Seasoned Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Sesame Oil
Instructions
Marinate the Chicken
- Combine the Bachan’s Original Barbecue Sauce and the chicken thighs in a reclosable bag or in a container. Mix together to cover chicken.
- Marinate for 3-4 hours.
Grilling the Chicken
- Preheat your charcoal or gas grill to a high heat. (can cook the chicken in a oven broiler as well)
- Grill the chicken to develop some grill marks on the chicken, some char is ok but try not to get too much. Adjust heat as needed to avoid blackening.
- Baste the chicken with the marinade as it cooks.
- Once the chicken thighs reach an internal temperature of 170° remove from the heat and let rest while you prepare the noodles.
Mix the Sauce Ingredients
- Combine the chicken broth and the sugar, whisk to dissolve the sugar.
- Add the remaining ingredients and reserve for later use.
Cooking the Asian Fusion Noodles
- If you are using dry chinese noodles, cook the noodles to just al dente. Drain the noodles and hold aside. **Or cook along with sauteing the veggies to put into the pan when it is time to combine with the veggies and sauce. ** If using fresh chinese egg noodles, you may still want to blanch the noodles before adding to the sauce. This way the noodles are already hot when tossing with the sauce.
- Heat the oil in a wok or saute pan. (can do on the wok for Kamado Joe as well)
- Add the carrots and parsnips first, they will be the longest time needed to cook. Saute them until the parsnips begin to look like they are getting softer.
- Add the shallots and continue to saute.
- Once the shallots become translucent and are picking up some color add the bell peppers. Continue to saute for a minute.
- Add the mushrooms and garlic and saute to combine.
- Add the garlic and saute to combine.
- Add the sauce to the wok. Bring to a boil. **The sauce shouldn't be reduced or boiled excessively, reducing soy sauce will make the dish saltier.
- Add the cooked noodles to the sauce in the wok.
- Mix to combine all ingredients.
- Toss or move the noodles around to keep them from sticking. The noodles will absorb the sauce as they cook.
- Once the noodles have absorbed the sauce, add the kimchi and red cabbage. Toss to combine.
- Turn off heat and noodles are ready to serve.
- Slice the chicken across the grain of the meat.
- Pile the noodles on a plate, fan the chicken out on the plate around the noodles. Top the chicken with some additional Japanese bbq sauce. Garnish with chopped scallions and sesame seeds. ENJOY!
