You can swap out the handmade noodles for store-bought ones, but you’d really be missing out on these deliciously chewy noods.

Chicken:

• ~1lb boneless chicken thigh, cut into bite-sized pieces
• 1/4 cup fish sauce
• 1/4 cup brown sugar
• 2 garlic cloves, chopped
• 2 garlic gloves, finely grated
• 3/4 cup flour
• 1 Tbsp five spice powder
• 2 eggs
• 1 Tbsp soy sauce
• 3 cups cornflakes, crushed
• 1/2 tsp cayenne pepper
• 1 tsp black pepper
• Canola oil.

---

1. Combine fish sauce, brown sugar, and chopped garlic in a bowl. Add chicken pieces and toss to coat. Marinate for 30 minutes. Remove from marinade & pat dry.
2. Combine flour and five spice in a bowl. Beat eggs and soy sauce in another bowl. Combine cornflakes, cayenne pepper, black pepper, and grated garlic in a shallow dish. Dredge chicken in flour mixture, then dip in egg mixture, then toss in cornflake mixture.
3. Heat 2″ oil in a large pot to 375F. Working in batches, fry chicken pieces in oil until golden brown and cooked through, 3-4 minutes. Remove chicken to a wire rack. 

---

Glaze:

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1/2 tsp ground ginger

---

1. Combine ingredients in a small saucepan and cook over medium-high until thickened.

---

Noodles & Assembly:

• Handmade Noodles
• 2 Tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp red pepper flakes
• 1 garlic clove, finely grated
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 carrot, shredded
• Cilantro, chopped
• Sliced green onions
• Toasted sesame seeds

---

1. Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Cook garlic and red pepper flakes until fragrant, about 30 seconds.
2. Add noodles and cook for 1-2 minutes, tossing frequently.
3. Drizzle in soy sauce and oyster sauce, and cook for 1 minute.
4. Remove from heat, and stir in carrots and cilantro.
5. Serve noodles topped with popcorn chicken; drizzle glaze over and sprinkle with sesame seeds and green onions.

Explore more recipes . . .

—– see more —–