METHOD

1. Place the chicken, five-spice and 1 tablespoon of the oyster sauce in a large bowl and mix to combine. Set aside to marinate for 5 minutes. 
   
2. Place the vinegar and remaining oyster sauce in a small bowl and mix to combine. Add the flour to the chicken mixture and mix to coat. 
3. Half-fill a large saucepan with oil and place over medium heat until the oil reaches 180°C (350°F) on a deep-frying thermometer. Cook the chicken, in batches, for 2–3 minutes or until golden and crisp. 
4. Pour the vinegar mixture over the chicken and toss to coat. Set aside and keep warm. 
   
5. Carefully lower the noodles into the oil and cook for 1 minute or until crisp. Serve the chicken with the crispy noodles. Serves 4. 
   

+ Fresh wonton noodles are from the Asian section of supermarkets and Asian supermarkets.

Try this: Serve the noodles with store-bought pickled chilli. You can also add 1 tablespoon of the pickled chilli into our oyster sauce mixture for extra spice. Serve with your favourite herbs – we’ve used micro (baby) radish leaves.