I came across a photo on Pinterest of this incredible looking dish, it was call Crack Slurp Noodles, It didn’t have fried chicken, instead it was fried chicken skin. That didn’t appeal to me at all but all the other ingredients sounded great, so I changed it up a bit.
I slice up onions and chicken very thin so once they are dredged and fried, they are nice and crispy. I opted for cornstarch instead of typical flour for dredging because it fries up nicely and has a nice golden color to it and it doesn’t require me to do a dredge in flour, then one in eggs then back to flour again to get the coating to stick. Cornstarch sticks to anything wet and isn’t prone to falling off. It is also a lot lighter in texture and flavor.
As you can see, once the onions and chicken are prepared they nearly double in size. Keep in mind that started out as just one single boneless, skinless chicken breast. Continue reading “Thai Crispy Chicken & Onion Noodles”
I start off with whole wheat or whole grain spaghetti, you can certainly substitute any type of pasta you want for this recipe; bow tie, elbow, fettuccine, etc. will all work fine. The pasta is cooked to al dente, which is firm to the bite but not hard. Al dente in Italian means “to the tooth”.