Dry Tossed Egg Noodles With Crispy Skin Chicken 脆皮雞撈麵

I love noodles! I can easily chew through all the different types of noodles in as many meals as I possibly can, something I often do when the other tummy is away.

This might look like just another one of my dry tossed noodles post but the main objective here is to show you how to turn the leftover portion of my white cut chicken into the most delicious crispy skin chicken in a few simple steps. If you are a big fan of crispy chicken with good golden crisp skin and tender juicy flesh like those served in the restaurants, then you might want to give this one a try.

There are many things you can do with the chicken after the quick makeover; serve it with  noodles in a simple broth (simply add a chicken cube to the poaching liquor) if you are not a fan of having your noodles served this way; on top of a plate of egg fried rice or simply turn it into a a delicious chicken salad.

recipe per serve
you'll need;
1/4 of a white cut chicken (this is enough for 2 servings)
1 tbs of caramel sauce
1 tbs of light soy
1/2 tbs of maltose or honey
fresh egg noodles, allow 1.5 to 2 noodles/person, loosen and set aside
choysum or bokchoy, washed and cut into manageable lengths
1 spring onion, chopped
pickled green chilies in soy to serve
bird chillies in soy to serve

dressing for the noodles;
1.5 tbs of shallot oil, garlic oil or chicken oil
1.5 tbs of light soy
1.5 tbs of caramel sauce
1 tbs of oyster sauce
1 tsp of castor sugar
dash of white pepper

Place caramel sauce. light soy and honey in a bowl a mix well. Rub the white cut chicken portion with the mixture and leave in the fridge uncovered overnight to dry out the surface completely. Allow the chicken to return to room temperature the next day before frying.

Prepare the choysum/bokchoy and spring onion.

Prepare the dressing for the noodles.

Deep fry the chicken portion with plenty of oil until golden. Most chicken rice stalls in Malaysia and Singapore use the same technique to prepare their "roast chickens".

Rest chicken for 5 minutes before chopping into manageable slices.

Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly. 

Mix noodles in the prepared sauce/dressing.

Top with the chicken, blanched choysum and chopped spring onions. Serve immediately with chillies in soy.