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Crispy Sweet Chilli Chicken with Noodles

Crispy Sweet Chilli Chicken with Noodles

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. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3 servings
Calories: 689kcal

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

  • 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.
  • 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 (light or dark soy sauce)
  • 1 tablespoon oyster sauce

Instructions

  • Make the Chicken
    Start by cutting the chicken thighs into smaller pieces then to the chicken add the black pepper, garlic paste, ginger 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 Sauce
    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
    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. 
  • 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.