This recipe makes crispy sweet chilli chicken with noodles. This fake-away dish includes breaded chicken that is smothered in a sweet spicy sauce and served with stir fried vegetable noodles.
This dish is definitely one of my favourites and I prepare it as often as I can. The recipe does use a large number of ingredients but honestly, it is so worth it and all of the ingredients can be used for other recipes. The chicken is crispy, sweet and spicy so if you love sweet spicy foods then you will love this recipe.
The recipe is broken down into three parts which includes preparing the crispy chicken, preparing the sweet sauce for the chicken then lastly, the noodle stir fry. You can also just prepare the chicken and serve it with sticky rice if you prefer.
Ingredients to Make Crispy Sweet Chilli Chicken Noodles
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
Chicken Ingredients
- Chicken – I use skinless boneless chicken thighs but you can use chicken breasts if you prefer.
- Black pepper – to season the chicken.
- Marinade - includes garlic paste, ginger paste, soy sauce, sesame oil and light brown sugar.
- Egg white – use to help bind the cornflour.
- Cornflour – also known as cornstarch.
- Oil – use any flavourless vegetable oil.
Sweet Chilli Sauce Ingredients
- Sauce - use sriracha sauce, tomato ketchup, honey and lime juice to make the sauce.
- Sesame oil – for cooking.
- Garlic – use fresh garlic cloves to flavour the sauce.
- Spring onion – also to flavour the sauce.
- Red chillies – adds spice to the sauce.
- Ginger – use fresh root ginger.
Stir Fry Noodle Ingredients
- Noodles – I use dried egg noodles but you can use fresh egg noodles to save time if you wish.
- Oil – I use sesame oil to cook the noodles.
- Vegetables - brown onion, red bell pepper, green bell pepper and carrots.
- Sauces – soy sauce and oyster sauce. You use light or dark soy sauce.
How to Make Crispy Sweet Chilli Chicken Noodles
Make the Chicken
1. Start by cutting the chicken thighs into smaller pieces then adding them to a bowl and season with the black pepper. To a small bowl, add the garlic paste, ginger paste, soy sauce, sesame oil and brown sugar then mix them together.
2. Pour the marinade onto the chicken and mix well to coat all the chicken. Cover and store in the fridge for 30 minutes. Remove the chicken from the fridge and add the egg white. Mix the egg white into the chicken then sprinkle on the cornflour. Mix the cornflour into the chicken and ensure all the chicken is coated well with cornflour.
3. Place a heavy duty pan on a medium to high heat and add the oil. Once the oil starts to sizzle, add in the chicken and cook for around 10 minutes. Turn the chicken occasionally to ensure each piece is brown on both sides. Once cooked, the coating should be crispy and golden brown in colour. The internal temperature should be a minimum 72oC. Remove the chicken using a slotted spoon and place on a plate lined with kitchen towel.
Make the Sauce
4. To a small bowl, add the sriracha sauce, tomato ketchup, honey and lime then stir and set aside. Place a frying pan on a medium heat and add the sesame oil. Add in the chopped garlic, spring onion, red chilli and ginger. Cook for 2 minutes whilst stirring. Pour the sauce into the pan, stir and allow to simmer for 1 minute. Add the chicken to the sauce and coat the chicken in the sauce. Remove the chicken from the heat and set aside.
Make the Noodles
5. If using dried noodles, place a saucepan of boiling water on a high heat. Once the water is boiling, add the noodles and cook or soak for the time on the packaging. Strain the noodles, rinse with cold water and set aside. If using cooked noodles then skip this step.
6. Place a non-stick frying pan on a medium to high heat and add the oil. Add in the onions, red peppers and green peppers then cook for 2 minutes. Add in the julienne carrots then toss in the cooked noodles and stir fry for 1 minute. Pour in the soy sauce, oyster sauce and mix until combined. Remove from the heat and serve the noodles with the crispy sweet chilli chicken.
Recipe Tips
- The recipe makes 2 large servings or 3 medium servings but you can easily double the recipe.
Nutrition
Nutrition based on 1 medium serving - Calories: 520kcal | Fat: 14.1g | Saturates: 3.2g | Carbs: 76.0g | Sugar: 24.7g | Fibre: 3.8g | Protein: 21.4g | Salt: 3.14g.
Storage
Store any leftovers crispy chilli chicken with noodles in the fridge for up to 3 days. Reheat before serving from the fridge.
Recipes You May Like!
- Beef Broccoli Stir Fry
- Prawn Noodle Stir Fry with Sweet Chilli
- Vegetable Noodle Stir Fry (vegan friendly)
- Chicken Karaage – Japanese Fried Chicken
Crispy Sweet Chilli Chicken with Noodles
Ingredients
For the Chicken
- 230g raw chicken thighs - skinless and boneless
- ½ teaspoon black pepper
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon soy sauce (light soy sauce)
- 1 teaspoon sesame oil
- 1 tablespoon soft light brown sugar
- 1 medium egg white
- 60g - 100g cornflour also known as cornstarch
- 150ml - 200ml sunflower oil or any flavourless oil.
For the Sweet Sauce
- 60ml sriracha sauce
- 40ml tomato ketchup
- 40ml clear honey
- 1 teaspoon lime juice squeezed from a fresh lime
- 1 teaspoon sesame oil
- 1 cloves garlic finely chopped.
- 1 spring onion finely chopped.
- ½ medium red chilli finely chopped
- 1 small piece root ginger peeled and finely chopped.
For the Noodles
- 120g egg noodles (dry weight) or 250g fresh or ready cooked noodles
- 1 tablespoon sesame oil
- ½ small onion
- ½ medium red bell pepper
- ½ medium green bell pepper
- 1 small carrot julienned or thinly sliced
- 1 tablespoon soy sauce (light or dark soy sauce)
- 1 tablespoon oyster sauce
Instructions
- Prepare the Chicken: Start by cutting the chicken thighs into smaller pieces then adding them to a bowl and season with the black pepper. To a small bowl, add the garlic paste, ginger paste, soy sauce, sesame oil and brown sugar then mix them together.
- Pour the marinade onto the chicken and mix well to coat all the chicken. Cover and store in the fridge for 30 minutes. Remove the chicken from the fridge and add the egg white. Mix the egg white into the chicken then sprinkle on the cornflour. Mix the cornflour into the chicken and ensure all the chicken is coated well with cornflour.
- Place a heavy duty pan on a medium to high heat and add the oil. Once the oil starts to sizzle, add in the chicken and cook for around 10 minutes. Turn the chicken occasionally to ensure each piece is brown on both sides. Once cooked, the coating should be crispy and golden brown in colour. The internal temperature should be a minimum 72oC. Remove the chicken using a slotted spoon and place on a plate lined with kitchen towel.
- Make the Sauce: To a small bowl, add the sriracha sauce, tomato ketchup, honey and lime then stir and set aside. Place a frying pan on a medium heat and add the sesame oil. Add in the chopped garlic, spring onion, red chilli and ginger. Cook for 2 minutes whilst stirring. Pour the sauce into the pan, stir and allow to simmer for 1 minute. Add the chicken to the sauce and coat the chicken in the sauce. Remove the chicken from the heat and set aside.
- Make the Noodles: If using dried noodles, place a saucepan of boiling water on a high heat. Once the water is boiling, add the noodles and cook or soak for the time on the packaging. Strain the noodles, rinse with cold water and set aside. If using cooked noodles then skip this step.
- Place a non-stick frying pan on a medium to high heat and add the oil. Add in the onions, red peppers and green peppers then cook for 2 minutes. Add in the julienne carrots then toss in the cooked noodles and stir fry for 1 minute. Pour in the soy sauce, oyster sauce and mix until combined. Remove from the heat and serve the noodles with the crispy sweet chilli chicken.
Lisa Jackson says
I tried this recipe yesterday and it came out great. Much better than I thought it would with my cooking skills. It was so yummy and my husband loved it too. Thank you for sharing.
Dorcas says
Does this recipe require light or dark soy sauce please?
Andrea says
Hi Dorcas, Ive updated the recipe card to show which soy sauce to use though you can use whichever you prefer.
Dorcas says
Thankyou