1Start by marinating chicken thighs: add soy sauce, dark soy sauce (for color, optional), oyster sauce, honey, black pepper, and sesame oil.
2Start by marinating chicken thighs: add soy sauce, dark soy sauce (for color, optional), oyster sauce, honey, black pepper, and sesame oil.
3Start by marinating chicken thighs: add soy sauce, dark soy sauce (for color, optional), oyster sauce, honey, black pepper, and sesame oil.
4Mix thoroughly and set aside.
5Mix thoroughly and set aside.
6Mix thoroughly and set aside.
7Smash and finely mince some garlic, then set it aside.
8Smash and finely mince some garlic, then set it aside.
9Smash and finely mince some garlic, then set it aside.
10Thinly slice green onions and set them aside.
11Thinly slice green onions and set them aside.
12Thinly slice green onions and set them aside.
13Prepare the noodle sauce: add Shaoxing wine (or chicken broth/water), soy sauce, dark soy sauce (for color), oyster sauce, honey, and chicken bouillon.
14Prepare the noodle sauce: add Shaoxing wine (or chicken broth/water), soy sauce, dark soy sauce (for color), oyster sauce, honey, and chicken bouillon.
15Prepare the noodle sauce: add Shaoxing wine (or chicken broth/water), soy sauce, dark soy sauce (for color), oyster sauce, honey, and chicken bouillon.
16Mix the noodle sauce well.
17Mix the noodle sauce well.
18Mix the noodle sauce well.
19Heat oil in a wok or large pan over medium-high heat.
20Heat oil in a wok or large pan over medium-high heat.
21Heat oil in a wok or large pan over medium-high heat.
22Add the marinated chicken thighs and cover with a lid to steam and cook through.
23Add the marinated chicken thighs and cover with a lid to steam and cook through.
24Add the marinated chicken thighs and cover with a lid to steam and cook through.
25After a few minutes (6-7 minutes), uncover and flip the chicken.
26After a few minutes (6-7 minutes), uncover and flip the chicken.
27After a few minutes (6-7 minutes), uncover and flip the chicken.
28Cover the chicken back up and continue cooking.
29Cover the chicken back up and continue cooking.
30Cover the chicken back up and continue cooking.
31While chicken cooks, bring a large pot of salted water to a boil and cook thin spaghetti until al dente.
32While chicken cooks, bring a large pot of salted water to a boil and cook thin spaghetti until al dente.
33While chicken cooks, bring a large pot of salted water to a boil and cook thin spaghetti until al dente.
34Uncover the chicken for the last couple minutes of cooking to get a nice sear on each side, until golden and beautiful (internal temperature reaches 165°F).
35Uncover the chicken for the last couple minutes of cooking to get a nice sear on each side, until golden and beautiful (internal temperature reaches 165°F).
36Uncover the chicken for the last couple minutes of cooking to get a nice sear on each side, until golden and beautiful (internal temperature reaches 165°F).
37Remove the chicken from the pan and set aside.
38Remove the chicken from the pan and set aside.
39Remove the chicken from the pan and set aside.
40Using the same pan with remaining oil, sauté the minced garlic until fragrant.
41Using the same pan with remaining oil, sauté the minced garlic until fragrant.
42Using the same pan with remaining oil, sauté the minced garlic until fragrant.
43Pour in the prepared noodle sauce.
44Pour in the prepared noodle sauce.
45Pour in the prepared noodle sauce.
46Add the cooked pasta and toss to combine.
47Add the cooked pasta and toss to combine.
48Add the cooked pasta and toss to combine.
49Add a knob of butter and toss again until well coated.
50Add a knob of butter and toss again until well coated.
51Add a knob of butter and toss again until well coated.
52Finish with sliced green onions and give it one final toss.
53Finish with sliced green onions and give it one final toss.
54Finish with sliced green onions and give it one final toss.
55To serve, slice the chicken into strips and pair it with the soy sauce noodles.
56To serve, slice the chicken into strips and pair it with the soy sauce noodles.
57To serve, slice the chicken into strips and pair it with the soy sauce noodles.
Ingredients
1 lb thin spaghetti
1 lb thin spaghetti
1 lb thin spaghetti
2 lbs chicken thighs, skin on, boneless
2 lbs chicken thighs, skin on, boneless
2 lbs chicken thighs, skin on, boneless
2 tbsp soy sauce
2 tbsp soy sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp dark soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
1 tbsp honey
1 tbsp honey
1 tbsp honey
0.5 tbsp sesame oil
0.5 tbsp sesame oil
0.5 tbsp sesame oil
0.25 tsp ground black pepper
0.25 tsp ground black pepper
0.25 tsp ground black pepper
2 tbsp butter
2 tbsp butter
2 tbsp butter
6 cloves garlic, minced
6 cloves garlic, minced
6 cloves garlic, minced
3 -4 green onions, thinly sliced
3 -4 green onions, thinly sliced
3 -4 green onions, thinly sliced
Salt
Salt
Salt
2 tbsp shaoxing wine
2 tbsp shaoxing wine
2 tbsp shaoxing wine
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp dark soy
1 tbsp dark soy
1 tbsp dark soy
0.5 tbsp honey
0.5 tbsp honey
0.5 tbsp honey
1 tsp chicken bouillon
1 tsp chicken bouillon
1 tsp chicken bouillon
2 tbsp oil
2 tbsp oil
2 tbsp oil
Equipment
woklarge panlidlarge bowllarge pot
Tips
If you don't have dark soy sauce, leave it out.
If you don't have Shaoxing wine, you can use chicken broth or water.