Ooink Chili Crisp Noodles with Mala Chicken
The best chili crisp I’ve ever had
Written Recipe
Total Time: 1 hour
Cook Time: 25 Feeds 3-4 people
Ingredients:
For the Noodles
3 tbsp Ooink peanut chili crispy
1 pound of noodles of your choice (I used flat wheat noodles)
3-6 garlic cloves minced
The whites of a green chopped
3 tbsp of soy sauce
1 tsp of dark soy (if you don’t have it, just use your regular soy sauce)
1 tsp of sesame oil
2 tsp sugar
Reserved Noodle water
Chili flake (optional)
Green Onion to serve
For the Chicken
3 chicken thighs that have the skin on, I cut the bone out
2 tbsp Ooink Mala Chili
4 tbsp of soy sauce
1/2 tbsp of Chinese five-spice powder
1 tsp of sugar
1 tsp of garlic powder
1 tsp of chicken bouillon
Method
Debone your chicken thigh but keep the skin on. Add your chicken to a bowl and the Ooink Mala chili, soy sauce, and spices, and give that a good mix. Let it sit for 30 minutes. While it’s marinating, you can get a pot of water coming to a boil and chop your green onions and garlic.
Airfry or bake the chicken skin side facing up for 20-25 minutes at 400, until the inside of the chicken registers at 175
While the chicken is cooking, let’s work on the noodles. Boil your noodles and drain, but reserve a cup of noodle water
Get a pan on medium-high heat and some oil, and throw your whites of the green onion and garlic and cook till fragrant, about a minute.
Add your Ooink chili crisp and red pepper flakes and cook for another minute.
Add the soy sauce, sesame oil, dark soy sauce, and sugar and stir them together in the pan for about a minute.
Add your drained noodles and toss together, adding noodle water as needed. I added around a quarter cup to toss everything together.
Cut the chicken into bite-sized pieces, grab a sizeable bowl of the noodles, then lay the chicken on top. Serve with some green onions, a boiled egg if you’ve got it, and you can’t forget that extra Ooink chili crisp on top!
