Chinese Master Stock Crispy Chicken

Chinese Master Stock Crispy Chicken

Chinese Master Stock Crispy Chicken

Preparation time:2 hours 50 minutes
Marinating time:1 hour


  • 1 x 500ml Chang’s Chinese Master Stock
  • 500ml cold water
  • 1.6kg free range chicken, cut into 8 pieces
  • 500ml sunflower oil
  • 1 x 250g packet Chang’s Long Life Noodles, cooked according to directions on the packet
  • 1 cup loosely packed mint leaves, torn
  • 1 cup loosely packed coriander leaves
  • 1 spring onions, thinly sliced
  • 1 large carrot, sliced into matchsticks
  • 1/3 cup toasted cashews, roughly chopped
  • 1/4 cup Chang’s Oriental Salad Dressing


  1. Pour Chang’s Chinese Master Stock and water into a large saucepan or stockpot and bring to the boil over high heat.
  2. Add chicken and cover. Simmer over medium heat for 20 minutes.
  3. Turn heat off and let chicken sit in the stock for one hour, covered.
  4. Remove chicken from stock and place on a paper towel lined tray for 30 minutes to dry the skin.
  5. Pour oil into large wok or saucepan and heat to 180 degrees.
  6. Place chicken pieces, skin side up carefully into the hot oil.
  7. Fry, ladling the hot oil over the top of the chicken for four-to-five minutes or until chicken is crisp and golden.
  8. Combine remaining ingredients in a large bowl and serve with the crispy skinned chicken.

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