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Hong Kong-Style Chicken Chow Mein
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Prep Time:
20 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
Make mouthwatering Hong Kong-style chow mein with stir-fried chicken, spring onions, bean sprouts, and crispy egg noodles.
Ingredients:
  • 14 ounces skinless, boneless chicken breast, thinly sliced
  • 1 egg white, beaten
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 (8 ounce) package Chinese egg noodles
  • 2 tablespoons vegetable oil, or as needed
  • 0.5 cup chicken broth
  • 3 spring onions, chopped, or to taste
  • 1.5 tablespoons light soy sauce
  • 1 tablespoon rice wine (sake)
  • 0.5 teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 2 teaspoons water
  • 2 tablespoons oyster sauce
  • 1 cup fresh bean sprouts, or to taste
Instructions:
  • Combine chicken with fresh egg whites, 2 teaspoons of cornstarch, and aromatic sesame oil in a mixing bowl.
  • Bring a large pot of water to a boil. Cook egg noodles for 4 minutes until soft. Drain and pat dry with paper towels to remove excess moisture.
  • In a wok over medium heat, sizzle noodles in vegetable oil until crispy and golden, about 3 to 5 minutes per side. Drain on paper towels.
  • Add the chicken to the sizzling wok and cook until it turns white, stirring often, for approximately 2 minutes. Remove the chicken from the wok using a slotted spoon and transfer it to a bowl.
  • Add chicken stock to the wok and mix in spring onions, soy sauce, rice wine, white pepper, and black pepper.
  • In a small bowl, whisk together 1 tablespoon cornstarch and water until smooth. Pour the mixture into the wok, then stir in oyster sauce. Add chicken and bean sprouts and cook until chicken is tender and sauce thickens, about 5 minutes. Serve over noodles.

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