Air fry the crispy chicken tenders at 190°C for about 13 minutes. Once cooked, chop them into small bite-sized pieces.
In a bowl, combine the dark soy sauce, oyster sauce, chili oil, rice vinegar, and honey. Mix well and set aside.
Heat sesame oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute.
Pour the sauce mixture into the pan and let it simmer until it thickens up a bit.
Add the chopped crispy chicken to the pan and mix well to coat all the pieces in the sauce. Remove the chicken from the pan and set it aside.
In the same pan, place the instant ramen noodles and pour in the boiling water. Sprinkle the ramen seasoning packets over the noodles.
Stir everything together and let the noodles cook until they are tender and all of the water has evaporated.
Add the coated crispy chicken back into the pan on top of the noodles. Mix everything together, garnish with chopped spring onion, and enjoy.
Cook it hands-free.
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