A classic Indo-Chinese soup that's both spicy and savory. Loaded with finely chopped chicken and vegetables, thickened to perfection, and served with a generous topping of crispy fried noodles for an irresistible crunch.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
410cal
19gprotein
30gcarbs
24g
Ingredients
100 g Dried Hakka Noodles (For making crispy noodles)
1 tbsp Corn Starch (For coating noodles before frying)
2 cups Vegetable Oil (For deep frying the noodles)
Crispy fried chicken bites tossed in a fiery, tangy sauce with crunchy onions and bell peppers. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight meal.
This indo_chinese dish is perfect for lunch. With 893.81 calories and 52.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Chopped)
1 cup Cabbage (Finely shredded)
0.5 cup Carrot (Finely chopped)
0.5 cup Bell Pepper (Finely chopped (any color))
4 cups Chicken Broth (Low sodium preferred)
2 cups Water
3 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Adjust to taste)
1 tbsp Rice Vinegar
1 tsp Salt (Adjust to taste, as broth and soy sauce are salty)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Spring Onion Greens (For garnish)
Instructions
1
Prepare the Crispy Noodles
Boil the hakka noodles in salted water until just cooked (al dente). Drain immediately and rinse under cold water to stop the cooking process.
Spread the noodles on a clean kitchen towel or paper towels and let them air dry for at least 30 minutes. They must be completely dry for maximum crispiness.
Once dry, toss the noodles with 1 tbsp of corn starch until they are lightly coated.
Heat 2 cups of oil in a wok or deep pan over medium-high heat. Test the oil with a single noodle; it should sizzle and float up immediately.
Fry the noodles in small batches for 2-3 minutes, or until they are golden brown and crisp. Do not overcrowd the pan.
Using a slotted spoon, remove the fried noodles and drain them on a wire rack or paper towels. Set aside.
2
Sauté Aromatics and Chicken
In a large pot or wok, heat 2 tbsp of sesame oil over medium-high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
Add the chopped spring onion whites and continue to sauté for another minute.
Add the finely chopped chicken. Stir-fry for 3-4 minutes, breaking up any lumps, until the chicken is cooked through and opaque.
3
Cook Vegetables and Add Liquids
Add the shredded cabbage, chopped carrot, and bell pepper to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still retain a bite.
Pour in the chicken broth and water. Increase the heat and bring the mixture to a rolling boil, which should take about 3-4 minutes.
4
Season and Thicken the Soup
Once boiling, reduce the heat to a simmer. Stir in the soy sauce, red chili sauce, rice vinegar, salt, and black pepper.
In a small bowl, whisk 3 tbsp of corn starch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the soup in a circular motion, slowly and steadily pour the cornstarch slurry into the pot.
Continue to simmer and stir for another 2-3 minutes as the soup thickens to a desirable consistency.
5
Garnish and Serve
Taste the soup and adjust seasoning if necessary.
Ladle the hot soup into individual serving bowls.
Garnish generously with the reserved crispy fried noodles and freshly chopped spring onion greens.
Serve immediately while hot.
484cal
34gprotein
24gcarbs
28gfat
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce)
0.75 tsp Black Pepper Powder (0.5 tsp for marinade, 0.25 tsp for sauce)
3 tbsp Maida (All-purpose flour)
4 tbsp Cornflour (3 tbsp for marinade, 1 tbsp for slurry)
1 pcs Egg (Large, beaten)
0.5 tsp Salt (For marinade, or to taste)
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For stir-frying)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (Medium, cut into 1-inch cubes (any color))
2 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
2 tbsp Water (For cornflour slurry)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, maida, 3 tbsp cornflour, beaten egg, and salt.
Mix thoroughly until each piece of chicken is well-coated with the batter.
Let it marinate for at least 15-20 minutes at room temperature.
2
Fry the Chicken
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
3
Prepare the Sauce and Sauté Vegetables
In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, vinegar, tomato ketchup, 0.25 tsp black pepper, and sugar (if using). Set aside.
In another small bowl, mix 1 tbsp cornflour with 2 tbsp of water to make a smooth slurry without lumps.
Heat sesame oil in a large wok or skillet over high heat. Once hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant.
Add the cubed onions and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
4
Combine and Finish
Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
Stir the cornflour slurry once more and pour it into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
Immediately add the fried chicken pieces to the wok. Toss everything together quickly on high heat for about 1-2 minutes, ensuring the chicken is evenly coated in the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and give it a final toss.
5
Serve Immediately
Transfer the Chilli Chicken Dry to a serving platter.
Serve immediately while it's hot and crispy, as it tends to soften as it cools.
