Perfectly crunchy chicken, glossy sweet-spicy sauce, and slurpable noodles.
🐔 Crispy Fried Chicken
Ingredients
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500 g boneless chicken (thighs or breast, bite-size)
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1 cup buttermilk (or milk + 1 tsp vinegar)
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1 tsp soy sauce
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1 tsp garlic powder
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½ tsp paprika
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½ tsp black pepper
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Salt to taste
Crispy Coating
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1 cup all-purpose flour
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2 tbsp cornstarch
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½ tsp baking powder
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½ tsp chili powder
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½ tsp white pepper
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Salt to taste
For Frying
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Neutral oil (canola/sunflower)
Method
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Marinate chicken in buttermilk, soy sauce, spices, and salt for at least 30 minutes (overnight = best).
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Mix coating ingredients in a bowl.
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Dredge chicken well, pressing flour for extra crunch.
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Fry at 170–175°C (340°F) until golden and crisp (4–5 min).
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Drain on a rack.
🍜 Noodles
Ingredients
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200 g egg or wheat noodles
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1 tbsp oil
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1 tsp garlic, minced
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½ tsp ginger, minced
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1 cup mixed veggies (bell pepper, carrots, spring onion)
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1 tbsp soy sauce
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1 tsp oyster sauce (optional)
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Black pepper to taste
Method
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Boil noodles until just tender; drain.
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Heat oil, sauté garlic & ginger.
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Add veggies, stir-fry on high heat.
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Toss in noodles, soy sauce, oyster sauce, and pepper.
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Keep noodles light—not saucy.
🌶️ Sweet Chili Glaze
Ingredients
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½ cup sweet chili sauce
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1 tbsp soy sauce
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1 tbsp rice vinegar or lime juice
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1 tsp honey or brown sugar (optional)
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1 tsp cornstarch + 2 tbsp water (for thickness)
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Chili flakes (optional)
Method
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Simmer all ingredients except cornstarch slurry.
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Add slurry, cook until glossy and thick.
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Toss fried chicken lightly in glaze (or drizzle on top to keep extra crisp).
🍽️ To Serve
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Plate noodles first
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Top with glazed crispy chicken
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Garnish with sesame seeds & spring onions
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Optional: drizzle chili oil or squeeze lime
🔥 Pro Tips
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Double-fry chicken for extra crunch.
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Use potato starch instead of cornstarch for Korean-style crispiness.
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Want it spicier? Add gochujang or sriracha to the glaze.
Would you like this as a Korean-style, air-fryer version, or extra spicy street-food style?