Crispy fried chicken strips tossed in a fiery, vibrant red sauce with crunchy cashews. This popular Indo-Chinese appetizer is the perfect balance of spicy, sweet, and tangy, making it an instant party favorite.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
427cal
34gprotein
25gcarbs
21g
Ingredients
500 g boneless skinless chicken breast (cut into thin 2-inch strips)
A vibrant Indo-Chinese stir-fry featuring thin rice vermicelli, tender chicken, juicy shrimp, and crisp vegetables, all tossed in a fragrant curry-spiced sauce. A quick and satisfying one-pan meal that's bursting with flavor.
Tangy Dragon Chicken with aromatic, fiber-rich Singapore noodles – a protein-packed meal for champions!
This indo_chinese dish is perfect for breakfast. With 911.05 calories and 65.78g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 pcs
dried red chilies
(broken into halves)
0.25 cup cashew nuts (halved or whole)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 pcs onion (medium, cut into 1-inch cubes)
1 pcs capsicum (medium, cut into 1-inch cubes)
2 tbsp red chili sauce
3 tbsp tomato ketchup
1 tsp white vinegar
1 tsp sugar
2 tbsp water (for slurry)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken strips with ginger-garlic paste, 1 tbsp soy sauce, white pepper powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to marinate for at least 20 minutes.
2
Prepare Batter and Coat Chicken
To the marinated chicken, add the lightly beaten egg, 3 tbsp cornflour, and 2 tbsp all-purpose flour.
Mix well until the chicken strips are coated in a smooth, lump-free batter.
3
Deep-Fry the Chicken
Heat oil for deep-frying in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully slide the battered chicken strips into the hot oil one by one, avoiding overcrowding. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
4
Prepare the Sauce Base
In a separate large wok, heat 2 tbsp of oil over high heat.
Add the cashew nuts and broken dried red chilies. Sauté for 30-45 seconds until the cashews are light golden and the chilies are fragrant.
Add the chopped ginger and garlic and stir-fry for another 30 seconds.
Toss in the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are tender-crisp.
5
Finish the Sauce
Reduce the heat to medium. Add the red chili sauce, tomato ketchup, 1 tsp soy sauce, white vinegar, sugar, and 0.25 tsp salt. Stir to combine everything well.
In a small bowl, whisk 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry. Pour this into the wok, stirring continuously.
Cook for about 1 minute until the sauce thickens slightly and turns glossy.
6
Combine and Serve
Add the fried chicken strips to the sauce in the wok.
Toss everything together quickly but gently to coat the chicken completely without it becoming soggy.
Garnish with freshly chopped spring onion greens.
Serve immediately while hot and crispy.
Servings
4
Serving size: 1 serving
484cal
32gprotein
52gcarbs
16gfat
Ingredients
200 g Rice Vermicelli Noodles (Thin variety)
200 g Chicken Breast (Boneless, skinless, cut into thin strips)
150 g Shrimp (Peeled and deveined)
2 large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
2 count Green Chili (Slit lengthwise)
1 medium Onion (Thinly sliced)
1 medium Bell Pepper (Julienned, mixed colors recommended)
1 medium Carrot (Julienned)
1 cup Cabbage (Shredded)
2 tbsp Curry Powder (Madras curry powder works well)
0.5 tsp Turmeric Powder
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
1 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
0.25 cup Spring Onions (Chopped, for garnish and stir-fry)
Instructions
1
Prepare Noodles and Sauce
Place the rice vermicelli in a large bowl and cover with hot tap water (not boiling). Let soak for 5-8 minutes, or until pliable but still firm. Drain completely, rinse with cold water to stop the cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Cook Proteins and Egg
Heat 1 tablespoon of oil in a large wok or skillet over high heat until it shimmers.
Add the chicken strips and stir-fry for 3-4 minutes until golden and cooked through. Remove from the wok and set aside.
Add the shrimp to the wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce heat to medium-high. Add the beaten eggs to the wok and scramble for 1-2 minutes until just set. Break into small pieces and set aside with the chicken and shrimp.
3
Sauté Aromatics and Vegetables
Add the remaining 1.5 tablespoons of oil to the hot wok.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, julienned carrot, and bell pepper. Increase heat to high and stir-fry for 2-3 minutes until they are crisp-tender.
4
Combine and Finish
Add the curry powder and turmeric powder to the vegetables. Stir-fry for 1 minute until the spices are toasted and aromatic.
Add the shredded cabbage and cook for another minute until slightly wilted.
Return the cooked chicken, shrimp, and scrambled egg to the wok. Add the drained noodles and pour the prepared sauce over everything.
Using two spatulas or tongs, toss everything together gently but quickly for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and spices and heated through.
Stir in most of the chopped spring onions.
5
Garnish and Serve
Transfer the Singapore Noodles to a serving platter.
Garnish with the remaining spring onions and serve immediately.
