Crispy-chicken-noodle-bowl

You can start by carefully deboning the chicken thighs while keeping the meat intact. Gently press or pound each piece so they lay flat for even frying. This step allows the salt to absorb slightly and tenderize the meat while you work on other parts of the dish.

Boil Eggs & Prep Veggies for the Bowl

While the eggs are bubbling away in boiling water for about 10 minutes, it’s the perfect time to prep your veggies. Grab your onion, lettuce, cucumber, and leek. Slice the onion nice and thin, chop the lettuce into little bites, cut the cucumber into cute circles, and give the leek a neat slice too. I like to lay them out on a plate—it looks pretty and makes things super easy when it’s time to serve. Once the eggs are boiled, dunk them in cold water to stop cooking and make peeling easier.

Crispy Coating for Chicken Thighs

Grab a small bowl and crack in your last 2 eggs—give them a good whisk until smooth. Then, slowly sprinkle in 3 tablespoons of cornflour, stirring as you go. You’re aiming for a silky, slightly sticky batter that will give your chicken that light, crispy coating everyone loves, without feeling too thick or heavy.

🍳 Fry the Chicken to Perfection

Heat 1/4 cup of oil in a large frying pan over medium heat. Dip each chicken thigh into the egg-cornflour mix and gently place it in the hot oil. Let each piece cook for about 3–4 minutes per side or until golden brown and crispy. Remove and place on a wire rack or paper towel to cool slightly.

Cook Noodles for Crispy Chicken Noodle Bowl

Pop the noodles into boiling water and cook them just like the package says—usually it only takes a few minutes. Once they’re soft and springy, give them a quick rinse under cold water to cool them down and keep that lovely bounce. If you want, toss in a tiny splash of oil so they don’t stick together while you prep the rest.