Make Chilli Chicken and Noodles This weekend With This Easy Recipe

Which cafe has the best chili chicken in your town? Or maybe that could be some kind of Chinese van. How about having delicious chili chicken at your home with some easy yet amazing noodles? That could be possible if you follow this recipe. 

One thing that often stops us from cooking something Chinese at home would be all the difficulties you can go through, But trust me, this is not as complicated as it sounds. All it takes is a bunch of ingredients, or maybe a lot, and a few easy steps. There is nothing complex about cooking Indo-Chinese food. 

So, are you ready to get to your kitchen and start to try your hands at this easy chilli chicken recipe? Read on and follow the steps to serve some mouth-watering chili chicken with some noodles. 

• Serving - 4 people
• Time - 1 hour + marination
• Level of cooking - intermediate

Ingredients for Chilli Chicken and Noodles

• 750 gm of chicken (boneless)
• 2 green capsicums (cut in large dice)
• 2 onions (cut in large dice)
• 3 spring onions (diced)
• 1 egg
• 1 tablespoon ginger garlic paste
• 5-6 chopped garlic
• ½ inch ginger chopped
• Cornflour
• 1 tablespoon tomato ketchup
• 1 tablespoon soya sauce
• 1 tablespoon Schezwan sauce
• 1 tablespoon hot sauce
• 2 teaspoon black pepper powder
• Salt to taste

Ingredients for noodles

• 1 packet dry noodles
• 2-3 tablespoon oil
• Chopped ginger
• Chopped garlic
• Chopped green chilies (optional)
• Onion (juvenile cut)
• Capsicum (juvenile cut)
• Cabbage (Juvenile cut)
• Carrot (Juvenile cut)
• Soy sauce
• Vinegar
• Salt to taste
• 1 teaspoon black pepper 

Method of cooking chicken

• In a bowl, take about 750 gm of chicken without bones (or with bones, as you like it) and wash every piece finely to take out all the blood. 
• Now, in the chicken, add about 1 tablespoon of ginger garlic paste, salt to taste, pepper as you require, and 1 egg. Mix everything nicely and let it rest for a minimum of 45 minutes. 
• This is the marination you have prepared to add flavor to your chicken pieces. Now that you have added egg and ginger garlic paste, you are allowed to soak all the richness of flavors in it. Besides, this will make the chicken more tender and slightly cooked. 
• After about 45 minutes, add about 2 tablespoons of cornflour. This is to bind all the ingredients together and coat the chicken as you will be frying. 
• Mix everything well and it will give the chicken a nice, shining coating. 
• Now, in a pan, heat up some oil for deep frying. Here, you would have to use oil that does not have any strong flavor. So, here I am using soy oil, you can go with refined oil, sunflower oil, or any other. 
• As the oil temperature rises, turn the flame on medium. Now, add chicken pieces one by one in hot oil. You can use a spoon, fork, or even your hands for this step.

• Now, don’t use the spatula right away as it will separate the coating.
• Once you see the color changing of the chicken, use the spatula and turn around the pieces. Cook them evenly but only till the color turns slightly creamish. You don’t need to cook the chicken completely otherwise it will be overcooked and that does fit best for the chili chicken recipe.

Method for chili chicken

There you have the chicken ready to be transformed into chili chicken. But how to have the spicy sauce ready in no time? Here is the method for that.

• Indo-Chinese cooking is always done on high flame and on the thinnest pan possible. So, do that and turn off the flame on high. Also, while doing that, keep in mind that you need to have everything ready for easy cooking.
• In the pan, add about 2-3 tablespoons of not-so-strong oil.
• As the oil heats up, add ginger, garlic, and if you want, some sliced green chili. Mix everything well but make sure it doesn’t burn.

• Thereafter, add all the vegetables like here I am using green capsicum, onion, and green onion. Mix it well and cook them slightly. You don’t want to cook everything completely because that doesn’t work in Chinese cooking.
• In the veggies, add salt and pepper as per taste.

• Next, it’s time to add your flavors, that is sauces, in the gravy. So, add tomato sauce, hot sauce, schezwan, and soya sauce.
• Many people add vinegar as well but we won’t do that because that gives a tangy taste to the gravy which doesn’t taste well. However, if you want, you can do that but only according to the taste.
• Anyway, now that you have added the sauce, mix everything well and add water as much as you want to have the gravy (but not too much). Here I am adding about 2 glasses of water.
• As the water is coming to a boil, in a bowl take about half a glass of water and 1-1.5 tablespoons of cornflour mix it well and we will use this solution to make our gravy thick.

• Now, add the gravy comes to a boil. Add the cornflour mixture you have prepared just now. As you are adding, pour the solution, give it one mix and leave for a few seconds undisturbed. This will make the gravy thick as you want.
• Your gravy is now ready and this is the point when you will add the fried chicken pieces. Now, cook everything well for about 2-3 minutes.

• Turn off the flame and add fresh green onion and chopped coriander leaves to it.
• There you go. Your chili chicken is ready to be served piping hot. Have it with fried rice or noodles as you like it.

Method for cooking noodles

• In a big container, add water and put it to a boil. In the water, add about 1 tablespoon of oil and salt.
• Once it boils completely, add noodles. Here I am using 2 packets which is enough to add to this pan. Also, there should be enough room for the noodles to rotate in the boiling water.
• Cook the noodles as you like but my advice would be to keep checking in between to get the right balance.
• Once you boil the noodles to the required time, you can turn off the flame, drain out all the access water and stop the process of cooking.

• Now, here is a key, you need to cool down the temperature of the noodles to make sure it doesn’t stick together. So, for that, as you are using a strainer, drain some cool water through the noodles until it comes to room temperature. This will definitely stop the process of further cooking.
• Your noodles are ready to cook.
• Next, in a pan, add about 2 tablespoons of oil. Again, I am using soy oil here.
• As the oil heats up, you can add chopped garlic, ginger, and green chili (for the extra spiciness).
• Mix it well and straight away add other vegetables like here I am taking onion, green onion, cabbage, and capsicum.

• Let it cook for about a minute but don’t cook everything completely.
• Now, add boiled noodles to it. As you are adding noodles, also sprinkle some salt to taste and black pepper. Again, toss everything to coat the flavors of vegetables and spices to noodles.
• After that, add about 1 tablespoon of soya sauce and ½ spoon of vinegar.

• Toss everything finely until everything is nicely mixed. Let it cook for about a minute or two.
• Turn off the flame and your noodles are ready to eat.
• Serve noodles with chili chicken along with a bunch of other sauces and surprise your homies and guests with your chef-like home cooking.

Conclusion

Do you see how easy it is to prepare chili chicken and noodles? All the time we were spending hundreds of rupees to get authentic Chinese style food but now you can have it ready in no time right at your home. What you need to do now is get a bunch of ingredients and start preparing piping hot food.