Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp dried red chili flakes
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 4 packs ramen noodles
  • 2 cups water
  • 2 stalks green onion, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Toss the chicken pieces in the beaten egg, then dredge them in the cornstarch, salt, and pepper mixture until every piece is evenly coated.
  2. Heat neutral oil over medium-high heat in a large skillet or wok. Fry chicken in batches until edges are mahogany-colored and crisp, approximately 3-4 minutes per side. Remove and set aside.
  3. Combine chicken broth, soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, and chili flakes in the skillet over medium heat.
  4. Bring the sauce to a simmer, then whisk in the cornstarch slurry. Stir constantly until the sauce thickens into a glossy glaze.
  5. Toss the fried chicken back into the skillet to coat thoroughly in the glaze.
  6. Boil ramen noodles for 1-2 minutes less than package directions. Drain and toss with the glazed chicken.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.