Pan-fried chicken with crispy noodles

This recipe combines the crisp texture of the noodles with the softness and smoothness of the chicken breasts. In this recipe, the chicken is velvety, that is to say covered with egg white and corn flour, to keep the meat moist and tender. The result is a comfort dish elevated to simple culinary pleasure.

Ingredients Of Pan-fried chicken with crispy noodles

  • 225g of chicken breast, skinned and finely sliced
  • 225g of egg noodles, dried
  • 2 tbsp of oyster sauce
  • 1 tbsp of light soya sauce
  • 3 tbsp of groundnut oil, or vegetable oil (for pan frying the noodles)
  • 175g of beansprouts
  • 2 tbsp of Shaoxing wine, or dry sherry
  • 300ml of chicken stock
  • 1 tbsp of cornflour, mixed with 1½ tbsp water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp of spring onion, finely sliced, to garnish
  • MARINADE

  • 1 egg white
  • 2 tsp cornflour
  • 1 tsp salt
  • 1/2 tsp white pepper

Method Of Pan-fried chicken with crispy noodles

1. Combine chicken, egg white, cornstarch, salt and pepper in a small bowl. Mix well and leave in the refrigerator for at least 20 minutes.
2. Blanch the noodles for 2 minutes in a large pot of boiling salted water or as directed on the package. Once cooked, drain well.
3. Heat a large pan until hot, then add 1½ tablespoons of oil. Spread the noodles evenly over the surface, lower the heat and let the noodles slowly brown. This should take approximately 5 to 8 minutes.
4. When the noodles are brown, gently turn them over and brown the other side, adding more oil if necessary. When both sides are golden, remove the noodles and keep warm.
5. Heat a wok until it is very hot and add the remaining oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken strips, stirring vigorously to prevent them from sticking. When the chicken pieces turn white (this should take 2 minutes), quickly drain the chicken and all of the oil in a stainless steel colander. Throw away the oil.
6. Clean the wok and heat it over high heat. Now add the bean sprouts, rice wine, soy sauce, oyster sauce, chicken broth, salt and pepper. Bring the mixture to a boil and add the cornflour mixture.
7. Bring the mixture to a boil again, then put the chicken back in the sauce and stir the mixture. Pour it over the noodles, garnish with the new onions and serve immediately.

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