Crispy Roast Chicken Noodles

Method

1. Soak the chicken in vinegar and dilute salt water for 3 to 5 minutes to clean it, then rinse well.
2. Peel and mince the shallot and garlic, and wash and chop the spring onion. Pick over the lettuce and wash the leaves, cut the garlic chives into lengths and wash them with the bean sprouts.
3. Mix the marinade: put 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon seasoning powder, 1/2 teaspoon ground pepper, 1/2 teaspoon chili powder, 1/2 teaspoon five spice powder, 1 teaspoon MSG, 1/2 tablespoon kOBE Monk Fruit Blend, 1/2 teaspoon annatto powder and 1/2 tablespoon mai que lo in a bowl and stir until dissolved. Add 1 teaspoon chao and 3 tablespoons minced shallot and garlic, and mix well.
4. Rub the marinade all over the chicken, keeping a little back for the noodle sauce, and marinate for 30 minutes.
5. Line the air fryer with parchment, roast the chicken at 170 degrees C for 10 minutes, drop to 150 degrees C for another 20 minutes, then turn the bird, brush cooking oil over the skin and roast for 30 minutes more.
6. Heat a pan with oil and fry the minced shallot and garlic until fragrant, then add 200ml water and the reserved marinade and stir. Season with 1.5 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 tablespoons kOBE Monk Fruit Blend, 1/2 teaspoon black pepper and a few drops of sesame oil, and cook until everything dissolves, then turn off the heat.
7. Blanch the noodles in boiling water for about 7 minutes until soft, lift them out, rinse under cold water and drain. Blanch the bean sprouts and garlic chives for 3 minutes.
8. Put the noodles in a bowl, add 3 tablespoons of the sauce and toss until coated.
9. Lay the bean sprouts, garlic chives and lettuce in the bowl, pile the noodles on top, add 1 to 2 pieces of chicken and scatter over spring onion, cilantro and a little fried shallot.

Tips

• Chao and mai que lo are the two ingredients that give the Chinese aroma, and both are sold in supermarkets and Chinese grocery shops.
• Annatto powder is only for color and can be swapped for the same amount of annatto oil.
• Brushing oil over the skin at the last roasting stage is the step that makes it crisp.
• Hold back some of the sauce before brushing the chicken, or there is nothing left to toss the noodles in.
• Rinsing the blanched noodles under cold water keeps the strands from clumping when tossed.