Tips for Perfect Crispy Chicken
– Double Frying: For extra crunch, consider double frying the chicken. Fry it once, let it cool for a few minutes, and then fry again until crispy.
– Marination: For added flavour, marinate the chicken strips in the spices for at least 30 minutes before coating.
– Oil Temperature: Ensure your oil is hot enough before adding the chicken; this will help it cook quickly and achieve that desired crispiness.
Storage Tips
– Refrigeration: Store leftover chicken and noodles separately in airtight containers in the fridge. They will last for up to 3 days.
– Reheating: To reheat, warm the chicken in an oven or air fryer to retain its crispiness, and heat the noodles in a microwave or pan with a splash of water to steam them back to life.
– Freezing: While the chicken can be frozen, it’s best to freeze it uncooked (after coating) for the best texture. Just thaw and fry when you’re ready to eat.
Final Thoughts
This Crispy Sweet Chilli Chicken with Japanese Style Noodles is not just a dish; it’s an experience! The perfect balance of crispy, sweet, and savory will leave everyone wanting more. So, gather your ingredients, follow the steps, and enjoy a delicious homemade meal that’s sure to impress. Happy cooking! 🧡
Crispy Sweet Chilli Chicken with Japanese Style Noodles
Ingredients
For the Chicken
- 3 chicken breasts (500g), cut into strips
- 60 g corn flour (or plain flour)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- 1 egg
- Oil for frying (enough to cover the bottom of the pan generously)
For the Sweet Chilli Sauce
- 1 clove garlic freshly grated
- 1 tsp ginger freshly grated
- 100 ml sweet chilli sauce
- 50 ml light soy sauce
- 30 ml rice wine vinegar (or plain white vinegar or apple cider vinegar)
To Serve
- Chopped spring onion
- Toasted sesame seeds
For the Noodles
- Cooked egg noodles 50g per person
- ½ red bell pepper sliced
- 4 florets of broccoli chopped
- 2 tsp soy sauce
Instructions
Step 1: Prepare the Chicken
- In a mixing bowl, combine the corn flour, paprika, cumin, salt, and pepper.
- In a separate bowl, beat the egg.
- Add the chicken strips to the flour mixture and toss to coat evenly. Pour in the beaten egg and stir until the chicken is well coated. Set aside for a few minutes to let the flavours develop.
Step 2: Fry the Chicken
- Heat a generous amount of oil in a large frying pan over medium-high heat.
- Once the oil is hot (you can test by dropping a small piece of chicken in; it should sizzle), carefully add the coated chicken strips.
- Fry in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side or until the chicken is golden brown and crispy.
- Once cooked, remove the chicken from the oil and drain on paper towels to absorb excess oil.
Step 3: Make the Sweet Chilli Sauce
- In a small saucepan, combine the grated garlic, grated ginger, sweet chilli sauce, soy sauce, and rice wine vinegar.
- Heat gently over low to medium heat, stirring occasionally. Allow the sauce to bubble and thicken slightly, about 3-5 minutes.
Step 4: Prepare the Noodles
- In a separate wok or frying pan, drizzle a tablespoon of oil.
- Add the vegetables and toss them for a few minutes until they start to soften.
- Then, add the noodles and a splash of soy sauce, heating everything through for about 3-4 minutes. Make sure to mix well to incorporate the flavours.
- Add the crispy cooked chicken to the pan with the sweet chilli sauce. Toss gently to coat the chicken evenly in the sauce.
Step 5: Serve
- Serve the sweet chilli chicken over the stir-fried noodles.
- Garnish with chopped spring onions and toasted sesame seeds for that extra crunch and flavour.
