INDO-CHINESE CHILLI CHICKEN AND NOODLES

Indo-Chinese meals can be found in many Indian restaurants or on street joints. It is a fusion of Indian and Chinese cuisine.  They are quite easy to make. The secret is same as the Chinese cooking. You need to cook on high flame. The heat of the dish can be adjusted. For the vegetarians, fried tofu or paneer can be used. Try this recipe. 

Serves 4

Time: 35-40 minutes

For the chilli chicken marinade

500 grams chicken cubes 

1 tbs chilli sauce

1 tbs dark soy sauce

1/2 tsp black pepper

1 tsp rice wine vinegar

2 tbs corn flour

1/2 tsp chilli flakes

Salt

For the sauce/assembling the chilli chicken

1 tbs soy sauce

1 tsp chilli sauce

1/2 tsp red chilli powder (paprika is the best as it will give good colour )

2 tsp vinegar

1/2 tsp sugar

2 tbs corn flour

1/4 cup water or more

(if you have the sweet soy sauce then just add 1 tbs, avoid soy sauce and sugar )

1 medium green bell pepper sliced

1 medium onion sliced

2-3 spring onions sliced

2-3 garlic cloves minced

2-3 green hot chillies (optional )

For the noodles

1 pkg egg noodles or veg 

2 tbs soy sauce

2 tbs oil

2 spring onions chopped 

1 garlic clove minced

A few chilli flakes

2 tbs rice vinegar

salt and pepper (optional)

Method

First, marinate the chicken with its ingredients and keep aside for few minutes. Then shallow or deep fry them till crisp and keep aside.  ( forgot to click a pic for the fried part ;) )

Then heat a good amount of oil in a wok over very high heat. Tip in the onions, garlic, peppers, chillies and the spring onions. Cook these for 2-3 minutes until slightly soft and still has the crunch to it. 

 

Now mix the soy sauce, chilli sauce, red chilli powder, sugar and the vinegar with 2 tbs of corn flour and 1/4 cup water. Pour this mixture into the onions and let it bubble and thicken. Then return the fried chicken and toss well so that the sauce is coated. You can thin it out by adding more water in the sauce slurry or leave it as I left.

 

If you leave it dry, then this dish can be severed as an appetiser and if slightly runny then serve it on the noodles or fried rice.

For the noodles, cook them according to the packet instructions for 3-5 minutes. Drain them.

Now in a wok, add the oil and let it heat. Add the chopped spring onions and garlic. Cook for a minute or two and then add the soy sauce and the vinegar.

 

As the mixture comes to a boil, add the cooked noodles and toss well till all is coated with sauce. Let it heat through. 

Serve the noodles with extra spring onions garnished on the top.