Chicken Chow Mein Hong Kong Style Recipe (with Video)

Preparation
1. Slice chicken thigh into 1/4" thick slices about 2" long.
2. Marinate with soy sauce, white pepper, kosher salt, and cornstarch for 20 minutes.
3. Chop the other vegetables and set aside.
4. Mix sauce by combining chicken stock, oyster sauce, light soy sauce, sesame oil, white pepper, MSG, sugar, and shaoxing wine.
5. Separately, mix the cornstarch slurry in a small bowl and set aside.
6. Blanch the chow mein noodles in boiling water for about 10 seconds then drain, rinse and pat dry.
Cooking the noodles
1. In a large pan, add 3 tbsp of neutral oil over medium high heat and evenly spread the noodles across the pan.
2. Pan fry for 2-3 minutes per side until golden brown, adding more oil as necessary.
3. Remove and drain excess oil on a paper towel.
Cooking the chicken and vegetables
1. Add 1 tbsp of oil to the pan on high, then saute the chicken thigh for 2 minutes per side until golden brown.
2. Add the garlic, ginger, and scallions and saute for 30 seconds and remove.
3. Add 1 tbsp of oil to the pan on high, then saute vegetables for 2 minutes.
4. Add the mixed sauce, the chicken & aromatics, and mix.
5. Bring to a boil then add the cornstarch slurry and mix until sauce has thickened.
Serving
1. Serve over the crispy chow mein noodles and enjoy!