Restaurant Style Chilli Chicken & Chilli Garlic Noodles(Weekend Meal)

It’s quite hard to step into the kitchen on a hot summer day .Isn’t it??These days I am not at all focused on cooking because of the rise in temperature.To escape from spending much time in the kitchen I decided  to keep things simple and hence I switched my diet plan and incorporated salads,fruits and boiled veggies in my diet and started drinking more juices and smoothies to hydrate myself.
Luckily the weather has cooled down a bit and  last weekend was a three-day weekend and as a result finally I deiced to prepare something special after so long for my foodie husband.Since he is loves Chinese cuisine so I deiced to go for his favorite Chili Chicken and Chilli garlic Noodles.

Chilli chicken is a very popular Indo-Chinese dish and it’s needs no introduction.However it can be prepared using different method.Mine is the conventional way in which boneless chicken pieces are coated with corn-flour and egg coating and then deep fried and seasoned again in sauces.It’s restaurant style chilli chicken and that’s why It’s bit dry,However if you prefer wet version you can add more water to it.The chilli garlic noodles version is very basic and simple one and it can be prepared within 15 minutes.So lets jump into the recipe…..

Chilli Garlic Noodels:

2 cups of noodles boiled and strained
Green Bell pepper/capcicum-1 finely chopped
carrot(medium sized)-1 finely chopped/1/2 cup
1/3 cup green peas
3-4 green chillis -cut into slits(if you want more spicy then add more)
1 small garlic-crushed
handful of spring onion-finely chopped
1 tsp-soya sauce
1tsp-chilli sauce
salt to taste
1/2 tsp-black pepper powder(freshly grounded)


Add 5 cups of water in a pan and heat it over moderate-high flame. Once the water starts to boil, add fresh noodles into it and allow it to cook till it gets soft. Once the noodles are boiled, transfer them in a bowl and keep aside.

Note:Add pinch of salt to the water while boiling the noodles.

Meanwhile chop all the veggies and keep aside.

Heat refined oil in a wok over moderate flame. Make sure that it does not get very hot. Now add the veggies and chopped garlic and saute for about 2 minutes in high flame and then add salt and keep cook the veggies on medium heat until it’s cooked fully.
Now add the cooked noodles in the same wok and mix well.

Add soya sauce,chilli sauce and blck pepper powder and combine all the ingredients.Cook the noodles for 4-5minutes on medium flame .

Once it’s done sprinkle some spring onion and serve hot with chilli chicken or chilli baby corn or any other dishes of your choice.

If you’re a spice lover, you can also add red chilli or paprika powder to make it even more spicy.

Restaurant style Chilli Chicken:

Chicken (Boneless) – 400 gm
Egg – 1
Corn flour – 1½ tbsp
Pepper powder – 1 tsp
Green Bell pepper (Capsicum) – one
Green chilli – 4-5(cut into half)
Garlic – 8 Cloves
Onion – 1
Soya sauce – 1 tbsp
chilli sauce – 1 tbsp
Tomato ketchup – ½ tbsp
Cooking oil –2 tbsp+1/2 cup for frying the chicken
Salt – To taste
Spring onion – for garnishing (optional)


Wash the chicken pieces and drain off the water and keep aside.

Meanwhile chop garlic,green chillies,bell pepper (capsicum) and onion.

In the chicken add 1/2 tbsp of chilli sauce,1/2 tbsp of soya sauce,salt,½ tsp of black peeper powder,1 tbsp of corn flour,egg and 1/2 of the chopped garlic.Mix all the ingredients properly.Marinate the chicken pieces with this mixture for minimum of 15-20 minutes.

Heat cooking oil in a pan. Deep fry the chicken pieces in medium heat until it turns golden brown.

Take them out on a kitchen towel and keep aside.

Now dissolve ½ tablespoon of corn flour in ¼ cup of water and keep aside. (It helps to thickens the chilli chicken gravy)
Heat 2tablespoons of oil in a wok. Add chopped garlic and green chillies into it and stir it for a few seconds.

Add onion, bell pepper (capsicum) and salt to taste. Sauté for 2 to 3 minutes in high heat.

Add ½ a cup of water, 1 tablespoon of soya sauce, 1 tablespoon of red chilli sauce and ½ a tablespoon of tomato ketchup. Mix well.

Add the fried chicken pieces and add the remaining soya sauce,chilli sauce and add the tomato ketchup.Mix them well.Now add a pinch of pepper powder and add salt and mix well.

Pour the corn flour dissolved water into it and stir for a minute. Check the seasoning.

Switch of the flame and transfer to a serving dish. Garnish with chopped spring onions.


4 Comments Add yours

  1. Nikki says:

    OMG I love you

  2. curryandvanilla says:

    Indo Chinese sounds good any time!! This combo seems divine 🙂

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