Crispy fried chicken bites tossed in a vibrant sweet and tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese dish is a perfect balance of flavors, making it a homemade takeout favorite that's ready in under an hour.
Prep20 min
Cook20 min
Servings4
Serving size: 1.5 cups
551cal
43gprotein
34gcarbs
26g
Ingredients
500 g boneless chicken (cut into 1-inch cubes)
3 tbsp cornflour (divided, 2 tbsp for marinade and 1 tbsp for slurry)
2 tbsp all-purpose flour (for the chicken marinade)
1 pc egg (lightly beaten)
2 tbsp soy sauce (divided, 1 tbsp for marinade and 1 tbsp for sauce)
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
About Sweet and Sour Chicken with Egg Hakka Noodles
Tangy Sweet and Sour Chicken with aromatic Egg Hakka Noodles – a flavorful, energy-giving meal!
This indo_chinese dish is perfect for lunch. With 921.39 calories and 55.099999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp vegetable oil (for the stir-fry)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 pc onion (medium, cut into 1-inch squares and petals separated)
1 pc bell pepper (medium, any color, cut into 1-inch squares)
3 tbsp tomato ketchup
2 tbsp rice vinegar
2 tbsp sugar (adjust to taste)
0.5 cup pineapple juice (unsweetened)
0.5 cup pineapple chunks (canned or fresh)
2 tbsp water (for cornflour slurry)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken (15 minutes)
In a medium bowl, combine the chicken cubes, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, and salt. Mix well to coat.
Add the beaten egg, 2 tbsp cornflour, and all-purpose flour to the bowl. Stir until each piece of chicken is evenly and thoroughly coated in the batter.
Set aside to marinate for at least 15 minutes.
2
Deep-Fry the Chicken (8-10 minutes)
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small drop of batter should sizzle and rise to the surface immediately.
Working in small batches, carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Use a slotted spoon to remove the chicken from the oil and let it drain on a wire rack to maintain crispiness.
3
Prepare the Sweet and Sour Sauce (2 minutes)
In a small bowl, whisk together the tomato ketchup, remaining 1 tbsp soy sauce, rice vinegar, sugar, and pineapple juice. Set this sauce mixture aside.
In a separate small bowl, mix the remaining 1 tbsp of cornflour with 2 tbsp of water until a smooth, lump-free slurry is formed.
4
Stir-Fry Vegetables and Sauce (5 minutes)
Heat 2 tbsp of vegetable oil in a clean wok or large skillet over high heat.
Add the chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the diced onion and bell pepper squares. Stir-fry for 2-3 minutes until they are vibrant and crisp-tender.
Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer.
5
Combine and Serve (3 minutes)
Give the cornflour slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for about 1 minute until the sauce thickens and becomes glossy.
Add the fried chicken and pineapple chunks to the wok.
Gently toss everything together for 1-2 minutes to ensure the chicken and pineapple are fully coated in the luscious sauce.
Garnish with chopped spring onion greens and serve immediately with steamed rice or noodles.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
