Hong Kong Scallion Oil Chicken Noodles

Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. Season the meat side with a little white pepper powder.

Place the chicken skin side down in a cold pan, then turn the heat to medium. You don’t need to add oil because the chicken skin will render its own fat. Placing the chicken in a cold pan helps the skin render slowly and prevents the meat from curling, giving perfectly crispy results. Once the skin starts to sizzle, cook for 4–5 minutes, flip, and cook the other side for another 4–5 minutes. Finish with 1–2 minutes on the skin side for extra crispiness. Remove from the pan and set aside, but don’t pour out the oil — you’ll use it later for the ginger scallion sauce.

In a heatproof bowl, add the chopped green onions and minced ginger. Heat the chicken oil until hot. If your chicken skin didn’t render enough fat, feel free to add 1 tablespoon of vegetable oil. Carefully pour the hot oil over the onions and ginger so it sizzles, then add a pinch of salt, stir, and set aside.

Boil your noodles for about 2 minutes less than the package instructions, then drain and return them to the same pan you used for the chicken. Turn the heat up slightly and add half of the seasoning packet (it’s salty, so half is plenty), plus the sesame oil packet and a splash of dark soy sauce. Toss everything together for about a minute.

To serve, place the noodles on a plate, top with sliced chicken, and spoon over the ginger scallion sauce. Enjoy!