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