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crispy chicken chow mein - featured image

Crispy Chicken Chow Mein: 5 Steps to Restaurant-Style Perfection

  • Author: caroline_hicks
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Achieve restaurant-quality crispy chicken chow mein at home with this precise recipe. Featuring shatteringly crisp chicken skin, chewy egg noodles, and a savory umami-rich sauce, this dish balances texture and flavor for a satisfying meal.

Ingredients

Scale
  • 1 lb (450g) boneless, skin-on chicken thighs
  • 1 tbsp Shaoxing wine
  • 1 tsp light soy sauce (for marinade)
  • 1 tbsp cornstarch (for marinade)
  • Pinch of white pepper (for marinade)
  • 8 oz (225g) fresh wet chow mein noodles
  • 1 tsp sesame oil (for noodles)
  • 2 cups choy sum or bok choy, chopped
  • 1 cup bean sprouts
  • 4 stalks green onions (white parts for cooking, green for garnish)
  • 1 tbsp garlic, freshly minced
  • 1 tbsp ginger, freshly minced
  • 2 tbsp light soy sauce (for sauce)
  • 1 tbsp dark soy sauce (for sauce)
  • 1 tbsp oyster sauce (for sauce)
  • 1 tsp sugar (for sauce)
  • 2 tbsp low-sodium chicken stock (for sauce)
  • 1 tsp toasted sesame oil (for finishing)
  • 2 tbsp neutral oil (for frying, e.g., canola or vegetable)
  • Optional: 1 tbsp dried shrimp, soaked in warm water

Instructions

  1. Pat chicken thighs completely dry with paper towels and cut into 1-inch cubes, keeping skin on.
  2. Marinate chicken in a bowl with 1 tbsp Shaoxing wine, 1 tsp light soy sauce, 1 tbsp cornstarch, and a pinch of white pepper. Let sit for at least 15 minutes.
  3. Bring a large pot of water to a rolling boil. Add noodles and cook for 2-3 minutes until par-cooked but firm.
  4. Drain noodles immediately and rinse under cold water. Toss with 1 tsp sesame oil to prevent sticking and set aside.
  5. In a small bowl, whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 2 tbsp chicken stock, and white pepper. Set aside.
  6. Heat a wok or large skillet over medium-high heat with 2 tbsp neutral oil. Once oil shimmers, add chicken skin-side down. Do not move for 2-3 minutes to crisp the skin.
  7. Flip chicken and cook for another 2-3 minutes until golden brown and cooked through. Remove chicken and set aside on paper towels. Leave about 1 tbsp oil in the wok.
  8. Increase heat to high. Add white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
  9. Add choy sum or bok choy and stir-fry for 1 minute. Add bean sprouts and toss for 30 seconds until tender-crisp.
  10. Add par-cooked noodles to the wok and toss with vegetables. Pour sauce over noodles and toss to coat evenly.
  11. Return crispy chicken to the wok. Toss gently to combine. Turn off heat, drizzle with remaining 1 tsp sesame oil, and toss one last time.
  12. Serve immediately while chicken is still crisp.

Notes

Do not crowd the pan; cook chicken in batches if necessary to ensure crispiness. Ensure all ingredients are dry before cooking to prevent steaming. Use neutral oils with high smoke points like canola or peanut oil. For a vegetarian version, swap chicken for firm tofu and use mushroom-based oyster sauce. Do not freeze this dish as noodles become mushy upon thawing.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 bowl per serving
  • Calories: 650
  • Sugar: 4
  • Sodium: 900
  • Fat: 25
  • Saturated Fat: 7
  • Carbohydrates: 60
  • Fiber: 3
  • Protein: 35

Keywords: crispy chicken chow mein, restaurant style chow mein, wok hei, stir fry noodles, crispy chicken recipe, Asian noodles, homemade chow mein

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Find it online: https://eatlure.com/crispy-chicken-chow-mein-5-steps-to-restaurant-style-perfection/