Ingredient Spotlight. Our Toasted Sesame Oil is the soul of this bowl — deeply roasted, warm, and fragrant. We use it three ways: in the chicken marinade, in the pan sauce, and as a finishing drizzle right before serving, so that toasty aroma runs top to bottom.
Ingredients
1½ lbs boneless chicken thighs, cut into bite-size pieces
2 eggs · ¼ cup buttermilk · 1 tsp Chinese five spice
Toss the chicken with the eggs, buttermilk, five spice, half the ginger and garlic, and 1 Tbsp sesame oil. Marinate 30 minutes.
Whisk the sauce ingredients together, including the 2 Tbsp sesame oil. Set aside.
Dredge the chicken in the combined starches and gochugaru. Fry in 350°F oil in batches until deep golden and crisp; drain on a rack.
Boil the noodles in well-salted water until just tender. Meanwhile, sauté the sliced scallion whites with the remaining ginger and garlic in a splash of neutral oil, then pour in the sauce and simmer 1 minute until glossy.
Toss the drained noodles in the sauce, fold in the crispy chicken and scallion greens, and finish with a drizzle of Toasted Sesame Oil, sesame seeds, and bean sprouts.
Chef's Notes
Dry the fried chicken on a rack, not paper — it stays crisp under the warm noodles.
Add the sesame drizzle off the heat; high heat dulls its toasty top notes.
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