This recipe makes crispy sweet chilli chicken which is a coated crispy chicken that is smothered in a sweet spicy sauce. The chicken is served on some noodles for a delicious fake-away that you can enjoy anytime you want.
This dish is definitely one of my favourites and I prepare it as often as I can. The recipe does use a 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 3 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
Chicken Ingredients
- Chicken – I use skinless boneless chicken thighs.
- Black pepper – just use a pinch for a slightly peppery flavour.
- Garlic paste – use to marinate the chicken.
- Ginger paste - use to marinate the chicken.
- Soy sauce – use to marinate the chicken. I use light soy sauce.
- Sesame oil – use to marinate the chicken.
- Light Brown sugar – used to slightly sweeten the chicken.
- Egg white – use to help bind the cornflour.
- Cornflour – use to coat the chicken before cooking.
- Oil – use any flavourless vegetable oil.
Sweet Chilli Sauce Ingredients
- Sesame oil – a little oil for cooking.
- Garlic – finely chop 2 garlic cloves to flavour the sauce.
- Spring onion – finely chop 1 spring onion to also flavour the sauce.
- Red chillies – finely chop red chilli. The red chilli adds a little spice to the sauce.
- Ginger – peel and finely chop ginger. Also used to flavour the sauce.
- Sriracha sauce – you can also use Tabasco.
- Tomato ketchup – adds a tangy flavour.
- Honey – I use clear honey.
- Lime – squeeze the juice from the lime.
Stir Fry Noodle Ingredients
- Noodles – I use egg noodles.
- Oil – I use sesame oil.
- Onion – slice the onions
- Red bell pepper – slice the red pepper. You can also use orange pepper.
- Green bell pepper – this is optional.
- Carrots – thinly sliced or julienned.
- 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 to the chicken add the black pepper, garlic paste, soy sauce, sesame oil and brown sugar. Cover and store in the fridge for 30 minutes. After 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.
2. Add the oil to a large heavy pan and heat on a medium to high heat until the oil reaches around 140oC or starts to sizzle. Cook the chicken for around 10 minutes until the coating is very crispy and has gone golden brown in colour. The internal temperature should be a minimum 72oC. Turn the chicken occasionally to ensure each piece is brown on both sides. Remove the chicken using a slotted spoon and set aside.
Make the Sauce
3. To a frying pan, add the sesame oil and heat on a medium heat. Add in the chopped garlic, spring onion, red chilli and ginger and cook for 2 minutes whilst stirring. To a small bowl, add the sriracha sauce, tomato ketchup, honey and lime then stir. Pour the sauce into the pan, stir and allow to simmer for 30 seconds. 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
4. 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 fresh noodles then skip this step.
5. To a non-stick frying pan, add the oil and place on a medium to high heat. 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 quickly for 30 seconds to avoid the noodles sticking to the pan. Pour in the soy sauce and oyster sauce, mix in well then turn off the heat and serve the noodles with the crispy sweet chilli chicken.
Recipe Tips
- For this recipe I use skinless thighs but you can use chicken breasts if you prefer. Bear in mind that chicken breasts will cook quicker.
- I use dried egg noodle but you can use fresh egg noodles to save time.
- 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
Ideally, make this recipe to serve immediately but any leftovers can be stored in the fridge for up to 2 days.
Recipes you may like!
- Beef Broccoli Stir Fry
- Prawn Noodle Stir Fry with Sweet Chilli
- Vegetable Noodle Stir Fry (vegan friendly)
Crispy Sweet Chilli Chicken with Noodles
Ingredients
For the Chicken
- 230g raw chicken thighs - skinless and boneless
- ½ black pepper
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste
- 1 tablespoon 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
- 1 teaspoon sesame oil
- 1 cloves garlic finely chopped.
- 1 spring onion finely chopped.
- ½ medium red chilli finely chopped
- 10g ginger peeled and finely chopped.
- 60ml sriracha sauce
- 40ml tomato ketchup
- 40ml clear honey
- 1 teaspoon lime juice squeezed from a fresh lime
For the Noodles
- 120g egg noodles (dry weight) or 250g fresh or ready cooked noodles
- 1 teaspoon 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
- 1 tablespoon oyster sauce
Instructions
- Make the ChickenStart by cutting the chicken thighs into smaller pieces then to the chicken add the black pepper, garlic paste, soy sauce, sesame oil and brown sugar. Cover and store in the fridge for 30 minutes. After 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.
- Add the oil to a large heavy pan and heat on a medium to high heat until the oil reaches around 140oC or starts to sizzle. Cook the chicken for around 10 minutes until the coating is very crispy and has gone golden brown in colour. The internal temperature should be a minimum 72oC. Turn the chicken occasionally to ensure each piece is brown on both sides. Remove the chicken using a slotted spoon and set aside.
- Make the SauceTo a frying pan, add the sesame oil and heat on a medium heat. Add in the chopped garlic, spring onion, red chilli and ginger and cook for 2 minutes whilst stirring. To a small bowl, add the sriracha sauce, tomato ketchup, honey and lime then stir. Pour the sauce into the pan, stir and allow to simmer for 30 seconds. Add the chicken to the sauce and coat the chicken in the sauce. Remove the chicken from the heat and set aside.
- Make the NoodlesIf 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 fresh noodles then skip this step.
- To a non-stick frying pan, add the oil and place on a medium to high heat. 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 quickly for 30 seconds to avoid the noodles sticking to the pan. Pour in the soy sauce and oyster sauce, mix in well then turn off the heat and serve the noodles with the crispy sweet chilli chicken.
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