Recipes

Cooking time: 15 minutes
Serves: 4 (as a light main or a course in a banquet)
Degree of difficulty: easy

· 4 boneless chicken thighs, trimmed of any excess fat
· 1 dessertspoon five spice powder
· 1 tablespoon Malay curry powder
· 1 teaspoon sugar
· 1 tablespoon Changs Oyster sauce
· 1 teaspoon Changs Soy sauce
· 1 teaspoon salt
· 1 packet Changs Crunchy noodles or Changs Original fried noodles.
· Approx 1 cup peanut or vegetable oil

Combine all ingredients except the oil, coating the chicken well and refrigerate for eight hours.

Bring back to room temperature and shallow fry in a frying pan or wok over medium heat until chicken is cooked through and golden brown. Drain on paper towel and place on a plate of Changs noodles.

Serve with lemon quarters or Changs Sweet Chilli Sauce.