Spicy Chicken Noodles with Crispy Chicken Skin
Turn leftover chicken legs into a fast, flavor-packed noodle bowl with garlic, soy sauce, and a punch of chilli heat. Crispy chicken skin on top adds rich crunch, making this an easy weeknight dinner that tastes far more indulgent than the effort suggests.
Servings2 Portions
Prep Time10 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- leftover chicken legs2
- dried pappardelle or flat Taiwanese noodles200 g
- spring onions, white and green parts separated and finely sliced2
- garlic, crushed4 clove
- chilli flakes0.5 tsp
- soy sauce1 tbsp
- dark soy sauce1 tsp
- balsamic vinegar1 tsp
- golden caster sugar0.5 tsp
- rapeseed oil2 tbsp
Step-by-Step Instructions
01
Remove the skin from the chicken legs and set it aside. Cook the noodles according to the package directions, adding the chicken meat during the last 3 minutes just to heat through. Drain well and set aside.
02
While the noodles cook, combine the garlic, sliced spring onion whites, chilli flakes, soy sauce, dark soy sauce, balsamic vinegar, and sugar in a large heatproof bowl.
03
Place the chicken skin in a frying pan over medium-high heat and cook for 3 to 4 minutes until it starts to crisp. Turn it over, press it down with a spatula, and cook for another 2 to 4 minutes until deeply golden and crisp. Transfer to paper towels, let it cool slightly, then break into small pieces.
04
Leave the rendered chicken fat in the pan and add the rapeseed oil. Heat for 2 to 3 minutes until very hot but not smoking. Carefully pour the hot oil and fat over the garlic and spring onion mixture, then stir to combine. Add the drained noodles and chicken, toss well, and divide between bowls.
05
Top with the crispy chicken skin and the sliced spring onion greens. Serve immediately while hot.
