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Easy Crispy Chicken Chow Mein

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A quick and easy homemade crispy chicken chow mein recipe that delivers nostalgic comfort with a perfect balance of savory and sweet flavors. Perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 tsp soy sauce (for marinade)
  • 1 tsp cornstarch (for marinade)
  • 1 tsp sesame oil (for marinade)
  • 1/4 tsp white pepper (optional, for marinade)
  • 8 oz chow mein or egg noodles, cooked al dente and drained
  • 1 cup shredded cabbage
  • 1/2 cup julienned carrots
  • 1/2 cup sliced bell peppers
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 3 tbsp soy sauce (for sauce)
  • 1 tbsp oyster sauce (optional, for sauce)
  • 1 tsp sugar (for sauce)
  • 1/2 cup chicken broth or water (for sauce)
  • 1 tsp cornstarch mixed with 2 tsp water (cornstarch slurry for sauce)
  • 3 tbsp vegetable or peanut oil (for frying)

Instructions

  1. Marinate the chicken: In a medium bowl, combine thinly sliced chicken with 2 tsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and a pinch of white pepper. Mix well and let it sit for at least 15 minutes.
  2. Cook the noodles: Bring a pot of salted water to a boil. Add 8 oz chow mein noodles and cook according to package instructions until just al dente, usually 3-4 minutes. Drain and rinse with cold water to stop cooking, then toss with a little oil to prevent sticking.
  3. Fry the chicken: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer, frying until golden and crisp, about 3-4 minutes per side. Work in batches if needed to avoid crowding. Remove chicken and set aside on a paper towel-lined plate.
  4. Stir-fry the vegetables: In the same wok, add 1 tbsp oil if needed, then toss in minced garlic, shredded cabbage, carrots, and bell peppers. Stir-fry for 2-3 minutes until veggies are tender-crisp. Add green onions last.
  5. Combine and finish: Return the crispy chicken to the wok. Add cooked noodles and pour in the sauce mixture (3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 cup chicken broth, and cornstarch slurry). Toss everything together over medium heat for 2-3 minutes until sauce thickens and coats the noodles. Taste and adjust seasoning if needed.

Notes

Do not overcrowd the pan when frying chicken to maintain crispiness. Rinse noodles with cold water after boiling to stop cooking and keep them springy. Use medium to medium-high heat when tossing with sauce to avoid burning or sogginess. For gluten-free, swap soy sauce for tamari and chow mein noodles for rice noodles. For vegetarian, replace chicken with firm tofu cubes.

Nutrition

Keywords: chicken chow mein, crispy chicken, chow mein recipe, easy chow mein, homemade chow mein, stir-fry noodles, quick dinner

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