Hong Kong Scallion Oil Chicken Noodles (蔥油雞扒撈丁)
Hong Kong Scallion Oil Chicken Noodles (蔥油雞扒撈丁)
Ingredients
For the Crispy Chicken Thigh
- 4 chicken thighs, boneless, skin-on
- 4 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon white pepper
- 4 teaspoons corn starch
- 4 teaspoons oil
For the Scallion Oil
- 12 scallions, chopped, white and green parts separated
- 16 tablespoons oil
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon white pepper
For the Noodles
- 4 packages Nissin Demae Ramen noodles, flavor packets discarded
- 2 tablespoons oil, for cooking chicken
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, combine 4 teaspoons soy sauce, 4 teaspoons oyster sauce, 2 teaspoons sugar, 1 teaspoon white pepper, 4 teaspoons corn starch, and 4 teaspoons oil. Add the chicken thighs and massage the seasoning thoroughly into the chicken, ensuring all surfaces are coated. Set aside to marinate.
⏱️ 5 min
- 2
Prepare the scallion oil. In a heatproof bowl, place the chopped white and green parts of 9 scallions (reserve the green parts of 3 scallions for garnish). Heat 16 tablespoons of oil in a small saucepan over medium-high heat until shimmering and very hot (a small piece of scallion should sizzle immediately when dropped in). Carefully pour the hot oil over the chopped scallions in the bowl. Be cautious as it will sizzle vigorously. Stir in 4 tablespoons soy sauce, 4 tablespoons oyster sauce, 2 teaspoons sugar, and 1 teaspoon white pepper until well combined.
⏱️ 7 min
- 3
Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down in the pan. Cook for 5 to 7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 to 5 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 12 min
- 4
Remove the cooked chicken from the pan and transfer it to a cutting board. Let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
- 5
While the chicken rests, bring a large pot of water to a rolling boil. Add the Nissin Demae Ramen noodles (discarding the flavor packets) and cook according to package instructions until al dente, typically 2-3 minutes. Drain the noodles thoroughly.
⏱️ 3 min•🌡️ 212
- 6
Divide the drained noodles evenly among four serving bowls. Spoon a generous amount of the prepared scallion oil over each portion of noodles and toss to coat.
⏱️ 2 min
- 7
Slice the rested crispy chicken thighs into bite-sized pieces. Arrange the sliced chicken on top of the noodles in each bowl. Garnish with the reserved chopped green parts of the scallions. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Hong Kong Scallion Oil Chicken Noodles (蔥油雞扒撈丁)
For the Crispy Chicken Thigh
- 4 chicken thighs, boneless, skin-on
- 4 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon white pepper
- 4 teaspoons corn starch
- 4 teaspoons oil
For the Scallion Oil
- 12 scallions, chopped, white and green parts separated
- 16 tablespoons oil
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon white pepper
For the Noodles
- 4 packages Nissin Demae Ramen noodles, flavor packets discarded
- 2 tablespoons oil, for cooking chicken
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, combine 4 teaspoons soy sauce, 4 teaspoons oyster sauce, 2 teaspoons sugar, 1 teaspoon white pepper, 4 teaspoons corn starch, and 4 teaspoons oil. Add the chicken thighs and massage the seasoning thoroughly into the chicken, ensuring all surfaces are coated. Set aside to marinate.
⏱️ 5 min - 2
Prepare the scallion oil. In a heatproof bowl, place the chopped white and green parts of 9 scallions (reserve the green parts of 3 scallions for garnish). Heat 16 tablespoons of oil in a small saucepan over medium-high heat until shimmering and very hot (a small piece of scallion should sizzle immediately when dropped in). Carefully pour the hot oil over the chopped scallions in the bowl. Be cautious as it will sizzle vigorously. Stir in 4 tablespoons soy sauce, 4 tablespoons oyster sauce, 2 teaspoons sugar, and 1 teaspoon white pepper until well combined.
⏱️ 7 min - 3
Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down in the pan. Cook for 5 to 7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 to 5 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 12 min - 4
Remove the cooked chicken from the pan and transfer it to a cutting board. Let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min - 5
While the chicken rests, bring a large pot of water to a rolling boil. Add the Nissin Demae Ramen noodles (discarding the flavor packets) and cook according to package instructions until al dente, typically 2-3 minutes. Drain the noodles thoroughly.
⏱️ 3 min•🌡️ 212 - 6
Divide the drained noodles evenly among four serving bowls. Spoon a generous amount of the prepared scallion oil over each portion of noodles and toss to coat.
⏱️ 2 min - 7
Slice the rested crispy chicken thighs into bite-sized pieces. Arrange the sliced chicken on top of the noodles in each bowl. Garnish with the reserved chopped green parts of the scallions. Serve immediately and enjoy!
⏱️ 3 min