Crispy Chicken Garlic Noodles
Crusted chicken thighs pan-fried until shatteringly golden, finished with glossy soy-garlic noodles in the same pan.
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Servings: 2 servings
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Equipment
Ingredients
Chicken
- 1 lb Boneless chicken thighs boneless skinless
- 3 tbsp Corn starch
- 1 tsp Kosher salt
- 1 tsp Black pepper
- Neutral Oil for cooking
Sauce
- 4 cloves garlic minced
- 2 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1 tbsp Oyster sauce
- 1-2 tsp Chili crisp
- 1/2 tsp Sugar
- 1 1/2 cups Chicken stock
Noodles
- 8 oz Egg noodles thin egg noodles or lo mein
To Finish
- Scallions thinly sliced
- Toasted sesame seeds
- Chili crisp extra, for finishing
Instructions
Chicken
- Pat chicken thighs dry. Season generously with salt and pepper. Coat all sides evenly in cornstarch. It should look dry and chalky with no wet spots.
- Heat oil over medium-high in a wide skillet. Add chicken and press down gently for full contact. Cook undisturbed 4-5 minutes until deeply golden and the crust releases cleanly. Flip and cook 3-4 more minutes. Remove to the side.
Sauce
- Leave 1 tbsp oil in the pan. Add garlic and cook 20-30 seconds until fragrant, scraping up the fond. Add soy sauce, oyster sauce, sesame oil, chili crisp, and sugar. Stir to combine.
Noodles
- Add noodles and stock to the pan. Press noodles down and bring to a simmer. Toss continuously as liquid reduces and noodles absorb the sauce, 3-4 minutes. Add a splash of water if it tightens too fast. Noodles should look glossy and clingy, not soupy.
Plate
- Slice chicken thighs at an angle to show the golden crust cross-section. Plate noodles and lay chicken on top. Finish with scallions, sesame seeds, and extra chili crisp.
