Crispy Chicken with Noodle Salad

Crispy Chicken with Noodle Salad
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This Crispy Chicken with Noodle Salad is a delightful combination of bold Thai-inspired flavors and crispy, juicy roasted chicken paired with a refreshing noodle salad.

Spatchcocking the chicken ensures even cooking and crispy skin, while the noodle salad is packed with bright, tangy, and aromatic ingredients. It’s perfect for a Friday dinner that’s light, flavorful, and sure to impress your family or guests!

Crispy Chicken with Noodle Salad

What You’ll Need

Ingredients:

For the Crispy Chicken:

  • 1 whole chicken (about 3.5–4 lbs)
  • 1 tablespoon oil
  • 3 tablespoons Thai fish sauce
  • 0.5–1 teaspoon chili flakes (adjust to taste)

For the Noodle Salad:

  • 5.3 oz haricots verts (French green beans)
  • 4 small green onions, thinly sliced
  • 1 garlic clove, minced
  • 0.8 inches fresh ginger, minced
  • 2 mild chili peppers, thinly sliced (seeded if needed)
  • 4 servings of Asian noodles (e.g., rice noodles, soba, or vermicelli)
  • 1–2 limes, juiced
  • 2 tablespoons Japanese soy sauce
  • 2 tablespoons sesame oil
  • 2.5 oz baby spinach

Tools You’ll Need

  • Sturdy cutting board and sharp knife (for spatchcocking the chicken)
  • Baking dish (large enough for the chicken)
  • Large pot (for boiling noodles and blanching beans)
  • Medium mixing bowl (for dressing)
  • Tongs (for tossing the salad)

Pro Tips

  1. Spatchcocking Made Easy: Use sharp kitchen shears to cut through the backbone—it’s much easier than using a knife!
  2. Check Chicken Doneness: Always check multiple spots on the chicken with a meat thermometer to ensure it’s cooked evenly.
  3. Dressing the Salad: Toss the noodles with the dressing while they’re warm to help them absorb the flavors better.
  4. Balancing Flavors: Adjust the noodle salad dressing to your taste—add more lime for tanginess or a touch of honey for sweetness.
  5. Make It Crispier: For ultra-crispy chicken skin, crank the oven to 425°F (220°C) during the last 5 minutes of cooking.

Substitutions and Variations

  • Chicken Cuts: Use bone-in, skin-on chicken thighs or drumsticks if you prefer. Adjust the cooking time as needed.
  • Noodles: Replace Asian noodles with spaghetti or zoodles (spiralized zucchini) for a low-carb option.
  • Vegetables: Add shredded carrots, sliced bell peppers, or cucumbers to the noodle salad for extra crunch.
  • Spice Level: Use sriracha in the salad dressing for an extra spicy kick.
  • Dairy-Free Alternative: For a creamier salad, whisk a small dollop of tahini into the lime dressing.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 392°F (200°C).

Step 2: Prepare the Chicken

  1. Spatchcock the Chicken:
    • Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
    • Flip the chicken over and press firmly on the breastbone to flatten it.
  2. Season the Chicken:
    • Place the spatchcocked chicken in a baking dish, breast-side up. Brush with oil and fish sauce, then sprinkle with chili flakes.
  3. Roast:
    • Roast the chicken, bone-side down, in the oven for 30–40 minutes. Use a meat thermometer to ensure the chicken is cooked through (165°F/75°C at the thickest part of the thigh).

Step 3: Prepare the Noodle Salad

  1. Blanch the Green Beans:
    • Bring a large pot of salted water to a boil. Add the haricots verts and blanch for 2 minutes. Drain and let them cool slightly.
  2. Cook the Noodles:
    • In the same pot, cook the noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
  3. Make the Dressing:
    • In a medium bowl, whisk together the juice of 1 lime, soy sauce, and sesame oil. Taste and add more lime juice if needed.
  4. Assemble the Salad:
    • Toss the cooked noodles with the lime dressing, haricots verts, sliced green onions, minced garlic and ginger, chili peppers, and baby spinach. Mix until evenly coated.

Step 4: Serve

  1. Carve the Chicken:
    • Cut the crispy roasted chicken into portions.
  2. Plate the Meal:
    • Serve the chicken alongside the noodle salad. Garnish with extra lime wedges for squeezing.

Cooking Times

  • Prep Time: 20 minutes
  • Cooking Time: 30–40 minutes
  • Total Time: 50–60 minutes

Leftovers and Storage

  • Chicken: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
  • Noodle Salad: Keep leftover salad in an airtight container in the fridge for up to 2 days. Toss again before serving.

Conclusion

This Crispy Chicken with Noodle Salad is a mouthwatering fusion of textures and flavors. The golden, crispy chicken paired with a refreshing noodle salad creates a dish that’s as comforting as it is satisfying.

Whether you’re hosting friends or treating yourself to a weekend feast, this recipe is guaranteed to impress. Let me know how yours turned out, and feel free to share any creative twists in the comments below. Happy cooking! 😊

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