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Scallion Oil Crispy Chicken Noodles

Youreadygirl
Perfectly crispy pan-fried chicken with stir fried instant noodles, mixed with a flavour packing ginger scallion oil that's super versatile.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cantonese
Servings 2

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!