Malaysian Fried Chicken Noodle Salad

Preparation time:20 minutes
Marinating time:12-24+ hours


  • 6 boned chicken thighs, whole or cut into 3-4cm pieces
  • 2-3 packets Chang’s Original Fried Noodles
  • 1 lemon, quartered


  • 1 tbsp. Malay curry powder
  • 1 tsp. Turmeric powder
  • 1 tsp. five spice powder
  • 1 egg, beaten
  • 1 tsp. sugar
  • ½ tsp. salt
  • 1 tbsp. Chang’s Oyster Sauce
  • 1 tbsp. Chang’s Soy Sauce
  • 1 tbsp. cornflour
  • 1 tbsp. Shaosing rice wine or dry sherry
  • 1 tbsp. Chang’s Sesame Oil


  1. Combine marinade ingredients in a bowl, adding the chicken. Stir the mixture to coat chicken until covered, then place in refrigerator for 12-24 hours.
  2. Shallow fry the chicken in vegetable or peanut oil in a frying pan until golden brown and cooked through, turning once. Once cooked, drain excess oil on paper towel.
  3. Place the Chang’s Original Fried Noodles on a serving platter, and top with fried chicken.
  4. Serve with lemon wedges.