CRISPY CHICKEN CHOW MEIN

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Step 1

Slice chicken and place in a bowl.

Step 2

Add soy sauce, hoisin sauce, white pepper, sesame oil, and salt. Set aside to marinate for 15 to 30 minutes.

Step 3

Bring a pot of salted water to a boil. Add fresh chow mein noodles and leave for 30 seconds. Drain and dry on paper towels.

Step 4

In a cup, add 1 tablespoon of cornstarch and 1/4 cup of water to create a slurry, set aside.

Step 5

In a wok, add 1 tablespoon of vegetable oil and cook the marinated chicken. Until cooked. Then, remove the chicken and set it aside.

Step 6

Add another 2 tablespoons of vegetable oil and add garlic, onion, and scallions to heat for 30 seconds, constantly mixing.

Step 7

Add in carrots and bok choy leaves, and cook for 1 minute.

Step 8

Return the chicken to the pan.

Step 9

Add in chicken stock, 1 teaspoon of white pepper, 1/2 teaspoon of sugar, and 2 tablespoons of Shaoxing wine. Stir over high heat.

Step 10

Once slightly reduced, add the cornstarch slurry and cook to thicken for about 2 minutes.

Step 11

In the meantime, in a pan add 1/2 cup of vegetable oil and fry blanched noodles until one side is crispy, about 3 minutes.

Step 12

Flip and fry the other side until crispy about another 2 minutes.

Step 13

Move crispy chow mein noodles to the serving dish and top with the chicken mix. Serve immediately. Top with chili oil for extra flavor!

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