Crispy fried chicken lollipops tossed in a fiery, sweet, and tangy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weekend treat.
Juicy prawns and crisp vegetables tossed with perfectly cooked noodles in a savory, slightly spicy sauce. A favorite Indo-Chinese street food classic that comes together in under 30 minutes, perfect for a quick weeknight dinner.
Crispy Drums of Heaven & aromatic prawn Hakka noodles - a protein-packed, melt-in-mouth indulgence!
This indo_chinese dish is perfect for dinner. With 1204.83 calories and 82.28g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup vegetable oil (for deep frying)
4 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pieces green chili (slit lengthwise)
1 small onion (finely diced)
0.5 medium green bell pepper (finely diced)
2 tbsp red chili sauce (e.g., Sriracha)
1 tbsp tomato ketchup
1 tsp rice vinegar
1 tsp sugar
2 tbsp spring onion greens (chopped, for garnish)
1 tsp sesame seeds (toasted, for garnish)
Instructions
1
Marinate the Chicken
Ensure your chicken wings are frenched into 'lollipops'. You can ask your butcher to do this.
In a large bowl, combine the chicken lollipops, 1 tbsp ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, and 0.5 tsp salt.
Mix thoroughly to coat each piece evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
2
Prepare the Batter and Sauce
While the chicken marinates, prepare the batter. In a mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, egg, red chili powder, and the remaining 0.25 tsp of salt.
Gradually add 4 tbsp (1/4 cup) of water, whisking continuously to form a thick, smooth batter without lumps. It should be thick enough to coat the chicken.
In a separate small bowl, prepare the sauce by mixing 2 tbsp soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar. Set aside.
In another small bowl, make the corn starch slurry by mixing the remaining 1 tbsp of corn starch with 2 tbsp of water until smooth. Set aside.
3
Deep Fry the Chicken
Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 175°C (350°F).
Dip each marinated chicken lollipop into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully place the battered chicken into the hot oil. Fry in small batches of 4-5 pieces to avoid overcrowding the pan.
Fry for 7-9 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried lollipops with a slotted spoon and drain them on a wire rack to maintain crispiness.
4
Stir-Fry the Sauce
Heat 1 tbsp of oil in a wok or large skillet over high heat.
Add the minced ginger, minced garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the diced onion and green bell pepper. Stir-fry for 1-2 minutes until they are slightly tender but still crisp.
5
Combine and Serve
Pour the prepared sauce mixture into the wok and bring it to a simmer.
Give the corn starch slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
Immediately add the fried chicken lollipops to the wok.
Gently toss everything together until all the chicken pieces are evenly coated with the sauce.
Turn off the heat, garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately while hot and crispy.
311cal
22gprotein
48gcarbs
4gfat
Ingredients
200 g Hakka Noodles (Dry weight)
250 g Prawns (Medium-sized, shelled and deveined)
1 tsp Vegetable Oil (For tossing cooked noodles)
6 pcs Garlic Cloves (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
1 cup Cabbage (Shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (Adjust to your spice preference)
1 tsp White Vinegar
0.5 tsp Black Pepper Powder (Freshly ground is best)
1 tsp Salt (For boiling noodles)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Cook the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the hakka noodles and cook according to package directions (usually 3-4 minutes) until al dente. Do not overcook.
Immediately drain the noodles in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, white vinegar, and black pepper powder. Set this sauce mixture aside for later.
3
Stir-fry Prawns and Aromatics
Heat 1 tbsp of oil in a large wok or heavy-bottomed pan over high heat.
Once the oil is shimmering, add the shelled and deveined prawns. Stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove from the wok and set aside.
In the same wok, add the remaining 2 tbsp of oil. Add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onions to the wok and stir-fry for 1 minute until they become translucent.
Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
5
Combine and Finish
Return the cooked prawns to the wok. Add the boiled noodles, followed by the prepared sauce mixture.
Using two spatulas or tongs, gently toss everything together for 1-2 minutes on high heat. Ensure the noodles, prawns, and vegetables are evenly coated with the sauce.
Taste and adjust seasoning if needed. The soy sauce is salty, so you may not need additional salt.
Turn off the heat, stir in the chopped spring onion greens, and give it a final toss.
6
Serve
Transfer the Prawn Hakka Noodles to a serving platter.
Serve immediately while hot for the best taste and texture.
