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.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
484cal
34gprotein
24gcarbs
28g
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)
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
About Chilli Chicken Dry with Vegetable Hakka Noodles
Tangy, perfectly spiced Chilli Chicken with Hakka Noodles – an energy-giving, kid-approved favorite!
This indian dish is perfect for dinner. With 849.61 calories and 42.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
(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.
366cal
9gprotein
48gcarbs
16gfat
Ingredients
200 g hakka noodles (or any other wheat noodles)
2 l water (for boiling noodles)
0.5 tsp salt (for sauce, or to taste)
1 tbsp oil (for tossing cooked noodles)
3 tbsp sesame oil (or any neutral vegetable oil)
6 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 pcs capsicum (medium, any color, julienned)
1.5 cup cabbage (shredded)
0.25 cup spring onion greens (chopped, for garnish)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce (like Sriracha)
1 tbsp white vinegar
0.5 tsp white pepper powder
0.5 tsp sugar (to balance flavors)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
3
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
5
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.
