# Crispy Chicken & Spicy Corn Noodle Soup

This is a recipe for crispy chicken thighs with chicken fat chili corn in a ramen-esque soup.

- Total time: 60 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- chicken broth
- 4 bone-free fowl thighs
- salt
- pepper noir
- oyster sauce
- rice-based wine
- 2 corns
- miso
- curry chilli oil
- chicken fat
- dried wakame seaweed
- light chicken stock
- spring onions
- starry anuses
- fennel seeds
- clove
- carrot
- onion
- 2 eggs
- dashi
- chicken soup powder
- chilli
- noodles
- fermented soybeans in chilli oil

## Instructions

1. Season bone-free fowl thighs with salt and pepper noir.
2. Place the seasoned chicken thighs skin side down in a cold pan.
3. Cook the chicken until the fat is rendered from the skin.
4. Pour out the rendered chicken fat into a mug for later use.
5. Prepare a glaze by mixing oyster sauce and rice-based wine in a small bowl.
6. Brush the glaze over the cooking chicken thighs.
7. Once crispy, remove the chicken thighs from the pan and place them on a baking tray.
8. Transfer the chicken thighs to an oven set at 120 degrees Celsius to keep warm and finish cooking.
9. Char the corn in the residual chicken flavor in the pan.
10. Mix miso and curry chilli oil with the reserved chicken fat.
11. Brush the mixture onto the charred corns.
12. Place the coated corns on the baking tray with the chicken thighs and return them to the oven.
13. Rehydrate dried wakame seaweed in a bowl.
14. Pour the chicken broth (made from simmering roasted carcass, spring onions, starry anuses, fennel seeds, clove, carrot, and onion) into a saucepan.
15. Bring the broth to a warm temperature.
16. Boil eggs for six minutes, then ice them to stop the cooking process.
17. Add dashi and chicken soup powder to the broth to finish it.
18. Slice and chill spring onion and chilli for topping.
19. Cook the noodles according to package instructions.
20. Halve the cooked eggs.
21. Cut the chicken thighs and corn into manageable pieces for serving.
22. Assemble the bowl by first placing noodles.
23. Add the rehydrated seaweed, chicken, halved eggs, and corn.
24. Ladle the hot broth over the ingredients.
25. Top with fermented soybeans in chilli oil, sliced spring onions, and chilli.

## Equipment

- pan
- tongs
- oven
- small bowl
- whisk
- baking tray
- saucepan
- chopping board
- knife
- soup ladle
- bowl
- chopsticks

## Tips

- Seasoning the chicken skin-side down from a cold pan helps to extract fat and make the skin crispy.
- Using chicken fat to brush and coat the corn adds extra flavor.
- Icing the boiled eggs after cooking stops them from cooking further and makes them easier to peel.

## Source

- Original video: https://www.instagram.com/p/DOyGeQUiD7r/
- Recipe page: https://www.cliprecipe.com/recipe/ccd60f70-e308-427c-bee2-70da3250dc42
- Extracted: 2025-09-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt