Indo Chinese Recipes Chilli Chicken And Hakka Noodles

I just whipped up this epic spicy chicken noodles dish and honestly, the crispy chicken, tangy sauce, and all those veggies coming together was like a wild flavor roller coaster, leaving me totally surprised and kinda in disbelief at how awesome it all turned out.

I love making Indo Chinese Chilli Chicken and Hakka Noodles because my recipe is high in protein from boneless chicken and carbs from noodles and veggies. I think the marinade with eggs, cornflour and all purpose flour along with soy and chili sauces gives a balanced nutritional meal that fuels the day.

Ingredients

• Chicken: This boneless chicken is a great source of protein that gives the dish substance.

  It not only adds a meaty texture but also thrives in absorbing flavors from the sauces and spices, making it a star ingredient.

• Eggs: Eggs used in the marinade help tenderize the chicken and add extra protein.

  They also assist in binding the flour and cornflour, ensuring a crispy outer layer when deep fried.

• Vegetables: Cabbage, carrots and bell peppers bring in essential fiber, vitamins and a nice crunch.

  They balance the spicy and tangy flavors, making the dish more vibrant.

• Noodles: Hakka noodles mainly provide carbohydrates, giving energy and a satisfying chewiness to the meal.

  They work perfectly with stir-fried veggies and sauces.

Ingredient Quantities

• 500g boneless chicken, cut into bite sized pieces
• 2 eggs (for marinating the chicken)
• 3 tbsp cornflour
• 3 tbsp all-purpose flour
• 1/2 tsp salt (for the marinade)
• 1/2 tsp pepper powder
• Enough oil for deep frying
• 1 tbsp soy sauce (for the chicken sauce)
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• 1/2 tbsp vinegar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 to 3 green chillies, slit
• 1 medium onion, chopped into cubes
• 1 medium bell pepper, diced
• 1/2 tsp sugar (optional, helps balance flavors)
• 200g Hakka noodles
• 1 tbsp oil (for stir-frying the noodles)
• 1/2 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/2 cup diced bell peppers
• 1 medium onion, sliced
• 2 green chillies, slit
• 1 tbsp minced garlic (for the noodles)
• 2 tbsp soy sauce (for the noodles)
• 1 tbsp vinegar (for the noodles)
• 1 tbsp chili sauce (you can adjust this to taste)
• Salt and pepper to taste
• 1/2 cup chopped spring onions (for garnish)

How to Make this

1. First, in a big bowl, mix the chicken pieces with two beaten eggs, three tablespoons of cornflour, three tablespoons of all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon pepper powder, making sure everything is well coated.

2. Heat enough oil in a deep frying pan and fry the chicken in batches until its golden brown and crispy. Drain them on paper towels and set aside.

3. In another bowl, combine 1 tablespoon soy sauce, 1 tablespoon red chili sauce, 1 tablespoon tomato ketchup, 1/2 tablespoon vinegar, 1 tablespoon minced garlic, 1 tablespoon minced ginger, the 2 to 3 slit green chillies, the cubed medium onion, diced medium bell pepper and 1/2 teaspoon sugar if using. Mix this to make your chicken sauce.

4. In a wok, pour 1 tablespoon oil and stir-fry the sauce mixture for about a minute to bring the flavors together.

5. Add the fried chicken pieces into the wok with the sauce and toss them well so that every piece is covered with the spicy mixture.

6. In a separate large pan or wok, heat 1 tablespoon oil for the noodles and add 1 tablespoon minced garlic along with 2 slit green chillies.

7. Quickly toss in the 1/2 cup shredded cabbage, 1/2 cup julienned carrots, 1/2 cup diced bell peppers and the sliced medium onion. Stir-fry these vegetables for about 2 minutes until they begin to soften.

8. Add the 200g Hakka noodles to the pan, then pour in 2 tablespoons soy sauce, 1 tablespoon vinegar and 1 tablespoon chili sauce. Toss all the ingredients together so the noodles get evenly coated.

9. Season the noodles with a pinch of salt and some pepper to taste and stir fry for another 2 minutes so everything heats through nicely.

10. Plate the noodles and top with the spicy chicken. Sprinkle 1/2 cup chopped spring onions on top for a fresh finish, and serve hot.

Equipment Needed

1. Mixing bowl(s) – one big bowl for the chicken marinade and another for the sauce
2. Fork or whisk – for beating the eggs properly
3. Deep frying pan – for frying the chicken until golden brown
4. Paper towels – for draining excess oil from the fried chicken
5. Wok – for stir-frying the chicken sauce and later tossing in the spicy chicken
6. Large pan or second wok – for stir-frying the noodles and vegetables
7. Knife – for chopping the chicken and dicing all the vegetables
8. Cutting board – for safely cutting onions, bell peppers, and other veggies
9. Measuring spoons – to get the exact amounts of sauces and spices
10. Spatula or tongs – for tossing and mixing the ingredients during cooking
11. Serving plate – for plating the final dish with a garnish of spring onions

FAQ

• Q: Can I use a different type of noodle if I dont have Hakka noodles?
  A: Sure, you can try chow mein or even spaghetti, but Hakka noodles really give that perfect chew and flavor.
• Q: How do I keep the chicken crispy without getting soggy?
  A: Make sure you coat the chicken evenly with the egg, cornflour and all-purpose flour and deep fry it in hot oil; this really helps lock in the crispiness.
• Q: Is it possible to adjust the spice level in both the chicken and noodles?
  A: Yeah, you can easily change the number of green chillies or the amount of chili sauce to suit your taste.
• Q: Can I stir-fry the veggies and noodles together?
  A: Yes, just add the veggies with the noodles and stir fry everything nicely so that they all get a bit of flavor from the sauce.
• Q: What can I do if the sauce tastes too tangy or spicy?
  A: A pinch or two of sugar usually helps balance the tanginess and spice, so feel free to adjust it as needed.

Indo Chinese Recipes Chilli Chicken And Hakka Noodles Substitutions and Variations

• Cornflour can be replaced with potato starch if you cant find it
• All-purpose flour could be substituted with rice flour for a lighter coating
• If you dont have Hakka noodles try using spaghetti noodles instead
• If tamari is available, its a great alternative to soy sauce

Pro Tips

Here’s a version of the recipe written like a real, everyday cook might do it, along with a few pro tips that can really make your dish pop:

Spicy Chicken and Hakka Noodle Stir-Fry

First things first, grab all your ingredients – 500g of boneless chicken cut into bite sized pieces, eggs for marinating, some cornflour and all-purpose flour, salt and pepper, plus enough oil for deep frying. For the sauce you’ll need soy sauce, red chili sauce, tomato ketchup, vinegar, garlic, ginger, green chillies, an onion and a bell pepper. For the noodles, you got Hakka noodles, some oil, shredded cabbage, julienned carrots, extra pepper, garlic, spring onions for garnish and extra veggies if you like.

1. Start by marinating the chicken. In a big bowl, toss the chicken pieces with two beaten eggs, 3 tbsp cornflour, 3 tbsp all-purpose flour, 1/2 tsp salt and 1/2 tsp pepper powder. Make sure the chicken is well coated.

2. Heat up enough oil in a deep frying pan and fry the chicken in batches until it turns golden brown and crispy. Don’t overcrowd the pan, or the chicken wont get as crispy. Once done, let the chicken drain on paper towels.

Pro Tip: If you want extra crunch, try letting the chicken rest out of the fridge for 10 minutes before frying.

3. While the chicken’s frying, mix up the chicken sauce in a bowl. Combine 1 tbsp soy sauce, 1 tbsp red chili sauce, 1 tbsp tomato ketchup, 1/2 tbsp vinegar, 1 tbsp minced garlic, 1 tbsp minced ginger, 2 to 3 slit green chillies, the cubed onion, diced bell pepper and if you like a little sweetness, 1/2 tsp sugar. Stir it all together real good.

4. In a wok, pour in 1 tbsp oil and give the sauce mixture a quick stir-fry for about a minute to let the flavors blend.

Pro Tip: Stir-frying the sauce for just a minute locks in the flavors better without overcooking the garlic or ginger.

5. Toss the fried chicken pieces into the wok with the sauce. Mix thoroughly so every piece gets a nice coat.

6. In another large pan or wok, heat 1 tbsp oil for the noodles. Add 1 tbsp minced garlic and 2 slit green chillies, letting them sizzle for a few seconds.

7. Quickly add 1/2 cup shredded cabbage, 1/2 cup julienned carrots, 1/2 cup diced bell peppers and the sliced onion. Stir-fry the veggies for about 2 minutes until they start to soften – you still want them a bit crunchy.

Pro Tip: For the noodles, don’t overdo the stir-frying of the veggies, or you might lose that fresh crunch which really adds to the texture.

8. Now, add the 200g Hakka noodles into the pan. Drizzle 2 tbsp soy sauce, 1 tbsp vinegar and 1 tbsp chili sauce over the top. Toss everything together so the noodles get coated pretty evenly. Season with a pinch of salt and pepper and fry for another 2 minutes until everything’s heated through.

9. Finally, plate them up. Put the noodles as a base, top with your spicy chicken, and finish off with about 1/2 cup chopped spring onions for a fresh crunch and color.

Pro Tip: If you’re frying your chicken in batches, try to keep the oil at the same temperature so every piece comes out equally crispy.

Enjoy your meal and don’t be afraid to tweak the spice levels to suit your taste – cooking is all about making it your own!