How to make Crispy Chicken Skin Crack Noodle [ Warning Very Addicting ]

Ingredients

• 200 g Frozen Crack Noodles (found in the freezer aisle of Asian grocery stores)
• 1 Tbsp Vegetable Oil (added to boiling water to keep noodles from sticking)
• 7 pieces Chicken Thighs (skin only) (skin removed; meat can be saved for another recipe)
• 1 tsp Lemon Pepper Seasoning (seasoning for the chicken skin; optional)
• 1.125 cup Garlic (minced; about 150 g)
• 0.25 cup Shallot (chopped; about 30 g)
• 1 Tbsp Light Soy Sauce
• 0.5 tsp Dark Soy Sauce (for color)
• 0.5 Tbsp Chili Bean Paste (Doubanjiang)
• 0.5 tsp Brown Sugar
• 0.5 tsp Rice Vinegar
• 1 pinch White Pepper
• 2 Tbsp Rendered Chicken Fat (collected from frying the chicken skin)

Instructions

1. Boil the Crack Noodles

   Fill a medium pot with enough water to cover the frozen noodles, add a splash of vegetable oil, bring to a rolling boil, then add the noodles. Cook for 2–3 minutes, drain, and rinse under cold water to stop cooking.

   Time: PT5M

2. Prepare the Chicken Skin

   Take the 7 chicken thighs and carefully peel off the skin, setting the meat aside for another use. Pat the skins dry with paper towels.

   Time: PT5M

3. Fry the Chicken Skin

   Heat the large non‑stick pan over medium‑high heat. Add the chicken skins in a single layer and fry 2–3 minutes per side, seasoning with lemon pepper (or salt & pepper) until golden and crisp. Transfer to a napkin to drain excess fat.

   Time: PT6M

4. Collect Rendered Chicken Fat

   Pour the hot fat from the pan into a small bowl; you will use about 2 Tbsp for the noodle stir‑fry.

   Time: PT1M

5. Fry Garlic

   In the same pan, add the minced garlic (1 1⁄8 cup) and fry over medium heat until fragrant and lightly golden, about 2–3 minutes. Remove and set aside.

   Time: PT3M

6. Fry Shallots

   Add the chopped shallot (¼ cup) to the pan and fry until golden and crisp, about 2 minutes. Remove and set aside with the garlic.

   Time: PT2M

7. Stir‑Fry the Crack Noodles

   Return 2 Tbsp of rendered chicken fat to the pan, add the boiled noodles, and toss to coat. Add the fried garlic, fried shallot, 1 Tbsp light soy sauce, ½ tsp dark soy sauce, ½ Tbsp chili bean paste, ½ tsp brown sugar, ½ tsp rice vinegar, and a pinch of white pepper. Stir‑fry quickly for 3–4 minutes until the sauce evenly coats the noodles.

   Time: PT4M

8. Plate and Serve

   Transfer the noodles to a serving plate, scatter the crispy chicken skin on top (break into bite‑size pieces if desired), and serve immediately while hot and crunchy.

   Time: PT1M

Nutrition Facts

Calories

950

Protein

20 g

Carbohydrates

45 g

Fat

55 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen Crack Noodles: Dried wheat noodles, Ramen noodles
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Chicken Thighs (skin only): Chicken breast skin (if available)
• Instead of Lemon Pepper Seasoning: Salt and pepper, Garlic powder
• Instead of Garlic: Garlic paste, Garlic powder (use less)
• Instead of Shallot: Red onion, Yellow onion (finely diced)
• Instead of Light Soy Sauce: Tamari
• Instead of Dark Soy Sauce: Regular soy sauce (use a little more)
• Instead of Chili Bean Paste (Doubanjiang): Sambal oelek, Thai chili paste
• Instead of Brown Sugar: Honey, White sugar
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of White Pepper: Black pepper
• Instead of Rendered Chicken Fat: Vegetable oil

Equipment Needed

• Large Non‑Stick Frying Pan
• Medium Pot
• Colander
• Cutting Board
• Chef Knife
• Spatula or Wooden Spoon
• Paper Towels or Napkin

Critical Steps — Do Not Skip

• Removing chicken skin without tearing
• Ensuring chicken skin is completely dry before frying
• Frying garlic just until golden, not burnt
• Coating noodles evenly with rendered chicken fat and sauce

Chef Tips from the Video

• Use a high‑smoke‑point oil (like peanut) for the initial noodle boil if you prefer extra slip.
• Add a splash of sesame oil at the end for an aromatic finish.
• For extra crunch, sprinkle toasted sesame seeds over the finished dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat quickly and add fresh crispy skin before serving.

Freezer: Not recommended – noodles and skin become soggy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to chicken skin.

Make-Ahead Tips

• Fry the chicken skin a day ahead and store in a paper‑towel‑lined container; re‑crisp in a hot pan before serving.
• Boil and rinse the noodles, then keep them in the fridge; toss with a little oil to prevent sticking.
• Mix the sauce ingredients (soy, dark soy, bean paste, sugar, vinegar) in a small bowl and refrigerate for up to 3 days.

Frequently Asked Questions