30-Min Hong Kong Crispy Chow Mein with Chicken
Hong Kong Crispy Chow Mein features crispy noodles, tender chicken, vegetables, and a silky, savory sauce.
Ingredients
For the chicken
- 3/4 pound boneless, skinless chicken thighs, thinly sliced
- Pinch of salt
- Pinch of white pepper
- Pinch of sugar
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 teaspoon cooking oil
For the crispy chow mein
- 1 package Hong Kong pan-fried noodles
- 1 teaspoon cornstarch
- 4 tablespoons cooking oil
For the sauce
- 2 tablespoons cornstarch
- 6 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Pinch of white pepper
- 2 cups chicken stock
For the stir-fry
- 2 tablespoons cooking oil, divided
- ¼ cup carrots, thinly sliced
- 1 cup snow peas
- 1 cup beech mushrooms
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
Instructions
- To velvet the chicken: In a bowl, add the chicken and sprinkle in the salt. Mix until the salt is fully absorbed. Add the white pepper, sugar, and soy sauce. In a small bowl, combine the cornstarch and water into a slurry, then mix it into the chicken. Add the cooking oil and mix again. Marinate while preparing the remaining ingredients.
- To make the sauce: In a bowl, combine the cornstarch and water until smooth. Add the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and chicken stock. Stir well and set aside.
- To prepare the noodles: Bring a pot of water to a boil over high heat. Blanch the Hong Kong pan-fried noodles for about 2 minutes, or until just loosened. Rinse briefly under cold water, drain well, and toss with the cornstarch.
- To pan-fry the noodles: Heat the cooking oil in a pan over medium-high heat. Spread the noodles into an even layer and pan-fry for about 3 minutes, or until golden underneath. Carefully flip and cook the second side for another 3 minutes. Transfer to a serving plate.
- To cook the chicken: Heat 1 tablespoon of the cooking oil in a wok over high heat. Add the chicken and let it sear briefly before stir-frying for about 3 minutes, or until cooked through. Remove and set aside.
- To stir-fry the vegetables: Add the remaining tablespoon of the cooking oil to the wok. Stir-fry the carrots, snow peas, and beech mushrooms for about 1 minute. Add the ginger and garlic and stir-fry for about 10 seconds, or until fragrant.
- To finish: Stir the sauce again and pour it into the wok. Bring to a simmer until thickened and glossy. Return the chicken and toss to coat. Spoon the chicken and vegetables over the crispy noodles and serve immediately.
Video
Notes
Mix the salt first: Mixing the salt into the chicken before the other seasonings helps it retain moisture.
Drain the noodles well: Well-drained noodles crisp much better in the pan.
Wait before flipping: Let the first side turn fully golden before flipping. The noodles will hold together and flip much more easily.
Let the chicken sear: Let the chicken sear briefly before stir-frying to develop more flavor and a lightly browned exterior.
Stir the sauce again: Cornstarch settles quickly, so give the sauce a quick stir before adding it to the wok.
Serve right away: Spoon the topping over the noodles just before serving for the best contrast of crispy noodles and silky sauce.
Protein swap: This recipe also works well with shrimp, beef, pork, or tofu. Adjust the cooking time as needed.