Hot Garlic Chicken with Egg Hakka Noodles

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, and 0.5 tsp salt.
   • Add 3 tbsp cornflour and 2 tbsp all-purpose flour. Mix thoroughly until each piece of chicken is evenly coated.
   • Set aside to marinate for at least 15-20 minutes.
2. 2

   Fry the Chicken

   • Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 175°C (350°F).
   • Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
   • Remove the fried chicken with a slotted spoon and drain on a wire rack to maintain crispiness.
3. 3

   Prepare the Sauce Base

   • In a separate clean wok, heat 2 tbsp of oil over high heat.
   • Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant, but do not let the garlic burn.
   • Add the diced onion and green bell pepper. Stir-fry for 2-3 minutes until they are slightly tender but still have a crisp bite.
4. 4

   Build and Thicken the Sauce

   • Reduce the heat to medium. Add the red chili sauce, 2 tbsp soy sauce, rice vinegar, tomato ketchup, and sugar. Stir well to combine.
   • Pour in 1 cup of water (or chicken stock) and bring the sauce to a gentle simmer.
   • In a small bowl, whisk 1 tbsp of cornflour with 3 tbsp of water to create a smooth slurry with no lumps.
   • While stirring the sauce continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens to a glossy consistency.
5. 5

   Combine and Serve

   • Add the crispy fried chicken pieces to the thickened sauce.
   • Toss gently but quickly to coat all the chicken pieces completely.
   • Garnish generously with chopped spring onion greens.
   • Serve immediately to enjoy the chicken while it's still crispy.