aka 蔥油雞扒撈一丁 (chung-yau-gai-pa-lo-yat-ding). Perfectly crispy pan-fried chicken with stir fried instant noodles, mixed with a flavour packing ginger scallion oil that’s super versatile.
This is one my favourite things to order at a classic cha chaan teng (Hong Kong style café). Stir fried instant noodles paired with crispy chicken – it’s just too good to be true.
Tips for making crispy juicy chicken:
- Do you know why the fried chicken you always get tastes so good and crispy? It’s because of the chicken skin. We are not on a diet today so go get that boneless chicken thigh with the SKIN ON.
- Dust both sides of the chicken with a little cornstarch right before placing it in the skillet. Don’t put too much, or else it will go the wrong way.
- Add in the chicken (skin side down) in the skillet and don’t move it for 3 minutes – this locks in all the juices to make it juicy.
This ginger scallion sauce (or oil) is special because it uses the oil from cooking the chicken, hence, chicken oil (like literally). It makes it super flavourful, savoury, and will smell/taste SO GOOD.
The ginger scallion sauce/oil is super versatile. This recipe yields around 1 cup, and you can store the remaining contents in the fridge for up to 2 weeks. Serve it with meats, rice, anything.
If you don’t want to use instant noodles, you can also serve this with rice or with any other carbs you like. However, I HIGHLY recommend stir fried instant noodles for this…
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Scallion Oil Crispy Chicken Noodles
Ingredients
Marinade
- 2 large boneless chicken thighs WITH SKIN ON
- 2 tsp light soy sauce
- ½ tsp ground white pepper
- 1 tsp cornstarch, plus more for coating
Ginger Scallion Sauce
- 5 scallions (finely chopped)
- 25 g fresh ginger
- Oil from frying chicken
- ¼ tsp salt
Noodles
- 2 packs instant noodles
- 1 tsp light soy sauce
- 1 tsp sesame oil
Instructions
Marinade
- Marinate the chicken with all the ingredients for 2 hours in the fridge.
Ginger Scallion Sauce
- Peel and grate the ginger. Mix it with the chopped scallions in a large bowl. Set aside.
Assembling
- Heat up 1 tbsp cooking oil over medium-high heat in a large skillet.
- Dust the chicken in a little more cornstarch (don’t add too much).
- Add in the chicken (skin side down) and don’t move it for 3 minutes – this locks in all the juices to make it juicy.
- Then flip, and cook the other side for a few minutes until cooked through. SAVE THE OIL IN THE SKILLET.
- Pour the hot oil (from cooking the chicken) into the ginger scallion bowl. Add in the salt and mix well.
- Cook the instant noodles in boiling water for 1 minute, drain and rinse in cold running water. Drain.
- Add the noodles to a skillet, along with the rest of the ingredients. Stir fry for 2-3 minutes with chopsticks or tongs.
- Add noodles to a bowl, along with the chicken. Top with lots of ginger scallion sauce. Mix and enjoy!
