Spicy Peanut Noodles with Crispy Chicken
Dim Sim LimSpicy Peanut Noodles with Crispy Chicken
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup hot water
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon Sriracha, or more, to taste
- 1/2 teaspoon Yum Yum (MSG), optional, but highly recommended for umami BOOM!
For the Noodles and Garnish
- 1 pound Shanghai noodles, or other thick egg noodles
- 4 green onions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 tablespoons crispy chili oil, for drizzling
Instructions
- 1
First, let's get that chicken ready for its crispy destiny! In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, and 1/2 teaspoon of white pepper. Mix it up good with your hands, making sure every piece is coated. Let it marinate for at least 15 minutes while you prepare the rest. This is where the flavor journey begins!
⏱️ 15 min
- 2
Now, for the heart of the dish: the Spicy Peanut Sauce! In a medium bowl, whisk together the creamy peanut butter, hot water, light soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and Sriracha. If you want that extra layer of umami, throw in that 1/2 teaspoon of Yum Yum. Whisk until it's smooth and creamy. Taste and adjust the spice level – more Sriracha if you're feeling brave! This sauce is liquid gold!
⏱️ 5 min
- 3
Time to get that wok screaming hot! Pour the vegetable oil into your wok (or a deep pot) and heat it over high heat until it reaches 350-375°F (175-190°C). You'll see a slight shimmer, maybe even a wisp of smoke. While the oil heats, dredge your marinated chicken pieces in the cornstarch, ensuring they are fully coated. Shake off any excess. This is the secret to that extreme crispiness!
⏱️ 5 min•🌡️ 360
- 4
Carefully lower the cornstarch-coated chicken into the hot oil in batches. Don't overcrowd the wok, or the temperature will drop, and your chicken won't be crispy! Fry for 3-4 minutes per batch, turning occasionally, until golden brown and cooked through. Use a spider or slotted spoon to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat with the remaining chicken. Look at that golden perfection!
⏱️ 10 min•🌡️ 360
- 5
While the chicken is frying, get your noodles cooking! Bring a large pot of salted water to a rolling boil. Add the Shanghai noodles and cook according to package directions until al dente. Drain them well and set aside. We want them perfectly chewy, not mushy!
⏱️ 8 min•🌡️ 212
- 6
Now, the grand finale! In your clean wok (or a large mixing bowl), combine the cooked noodles and the spicy peanut sauce. Toss vigorously to ensure every strand of noodle is coated in that glorious sauce. Add the crispy chicken and toss gently to combine. We want that chicken to stay crispy, so don't overmix!
⏱️ 5 min
- 7
Serve immediately in large bowls. Garnish generously with sliced green onions, fresh cilantro, and chopped roasted peanuts. For an extra kick and visual flair, drizzle a good amount of crispy chili oil over the top. Boom! Spicy Peanut Noodles with Crispy Chicken, ready to devour! This is 10 out of 10, all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Peanut Noodles with Crispy Chicken
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup hot water
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon Sriracha, or more, to taste
- 1/2 teaspoon Yum Yum (MSG), optional, but highly recommended for umami BOOM!
For the Noodles and Garnish
- 1 pound Shanghai noodles, or other thick egg noodles
- 4 green onions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 tablespoons crispy chili oil, for drizzling
Instructions
- 1
First, let's get that chicken ready for its crispy destiny! In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, and 1/2 teaspoon of white pepper. Mix it up good with your hands, making sure every piece is coated. Let it marinate for at least 15 minutes while you prepare the rest. This is where the flavor journey begins!
⏱️ 15 min - 2
Now, for the heart of the dish: the Spicy Peanut Sauce! In a medium bowl, whisk together the creamy peanut butter, hot water, light soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and Sriracha. If you want that extra layer of umami, throw in that 1/2 teaspoon of Yum Yum. Whisk until it's smooth and creamy. Taste and adjust the spice level – more Sriracha if you're feeling brave! This sauce is liquid gold!
⏱️ 5 min - 3
Time to get that wok screaming hot! Pour the vegetable oil into your wok (or a deep pot) and heat it over high heat until it reaches 350-375°F (175-190°C). You'll see a slight shimmer, maybe even a wisp of smoke. While the oil heats, dredge your marinated chicken pieces in the cornstarch, ensuring they are fully coated. Shake off any excess. This is the secret to that extreme crispiness!
⏱️ 5 min•🌡️ 360 - 4
Carefully lower the cornstarch-coated chicken into the hot oil in batches. Don't overcrowd the wok, or the temperature will drop, and your chicken won't be crispy! Fry for 3-4 minutes per batch, turning occasionally, until golden brown and cooked through. Use a spider or slotted spoon to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat with the remaining chicken. Look at that golden perfection!
⏱️ 10 min•🌡️ 360 - 5
While the chicken is frying, get your noodles cooking! Bring a large pot of salted water to a rolling boil. Add the Shanghai noodles and cook according to package directions until al dente. Drain them well and set aside. We want them perfectly chewy, not mushy!
⏱️ 8 min•🌡️ 212 - 6
Now, the grand finale! In your clean wok (or a large mixing bowl), combine the cooked noodles and the spicy peanut sauce. Toss vigorously to ensure every strand of noodle is coated in that glorious sauce. Add the crispy chicken and toss gently to combine. We want that chicken to stay crispy, so don't overmix!
⏱️ 5 min - 7
Serve immediately in large bowls. Garnish generously with sliced green onions, fresh cilantro, and chopped roasted peanuts. For an extra kick and visual flair, drizzle a good amount of crispy chili oil over the top. Boom! Spicy Peanut Noodles with Crispy Chicken, ready to devour! This is 10 out of 10, all fire!
⏱️ 2 min