Step 1

Cut the chicken into 1-inch pieces. Place the corn starch in gallon zip-top bag. Add in the chicken, seal, and toss to coat.

Step 2

In a medium bowl, stir together the hoisin, soy, brown sugar, garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Set aside.

Step 3

Prepare ramen noodles according to package directions (without using the seasoning packets). Drain and set aside.

Step 4

Heat the oil in a large skillet over medium-high heat. Shake off excess cornstarch and add the chicken to the hot oil. Cook the chicken pieces until they are browned on both sides and cooked through. Depending on the size of the pan, you may need to work in batches, being sure not to crowd the pan. Add additional oil if necessary. Remove the chicken from the skillet to a plate and set aside.

Step 5

Add the sauce ingredients to the pan. Bring to a boil, reduce to a simmer, and cook for about 5 minutes or until the sauce has thickened. Add additional crushed red pepper to your liking.

Step 6

Return the chicken to the pan and coat in the sauce. Add the cooked ramen and toss to coat. Add additional soy sauce if desired. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.