Chicken On Crispy Noodles
In this recipe, tender chicken pieces are coated in a flavorful mixture before being crisped to perfection and then combined with a savory sauce. Served over crispy noodles and garnished with fresh spring onions, this dish is sure to be a delightful addition to your dinner table. Enjoy the crispy textures and delicious flavors in every bite!
— Constant Cookbook
Ingredients
- 225g/8oz boneless, skinless chicken breasts
- 1 free-range egg white
- 2 tsp cornflour
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 225g/8oz fresh thin egg noodlesnoodles
- 350ml/13fl oz groundnut or peanut oil
- 2 tbsp Shaoxing rice wine or dry sherry
- 1½ tbsp oyster sauce
- 1 tbsp light soy sauce
- 300ml/10½fl oz chicken stock
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp cornflour
- 3 tbsp finely chopped spring onions
Instructions
- For the chicken, place the chicken strips into a bowl and add the egg white, cornflour, salt and freshly ground white pepper. Mix well until the chicken is evenly coated, then cover the bowl with cling film and chill in the fridge for at least 20 minutes.
- For the noodles, blanch the fresh egg noodles for 2-3 minutes in a large pan of boiling salted water, or until just tender. (If using dried egg noodles, cook according to packet instructions, reducing the cooking time by about 1-2 minutes.) Drain well and spread on a baking tray to cool.
- Heat a wok until very hot and add the oil (CAUTION: hot oil can be dangerous. Do not leave unattended.). When the oil is very hot, deep-fry the noodles in batches until very crispy. Drain on kitchen paper.
- When all the noodles are done remove the wok from the heat, and immediately add the chicken shreds, stirring vigorously to keep them from sticking. When the chicken pieces turn white, about 2 minutes, remove with a slotted spoon and drain.
- Clean the wok and place back over a high heat. Add the beansprouts, rice wine, oyster sauce, soy sauce, chicken stock, salt, and the black pepper. Bring the mixture to the boil, reduce the heat, stir in the cornflour mixture and bring to a simmer. Return the chicken pieces to the wok and stir to coat in the sauce.
- To serve, place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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