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Donal Skehan
Salt & Chilli Chicken with Chilli Noodles | DonalSkehan.com, A takeout favourite, salt and chilli chicken hits the spot every time!
  • main-meals

Salt & Chilli Chicken with Chilli Noodles

April 26

These chicken breast pieces are given a crispy, aromatic exterior with the help of a few store cupboard ingredients.

 

  • serves Serves 2
  • time 25 mins

Method

  1. 1. In a wide shallow bowl, mix together the garlic powder, Chinese 5 spice and corn flour. Dredge the chicken pieces in the spiced flour and shake off any excess. Set aside on a clean plate.
  2. 2. Heat approximately 1½ inches of oil in a wok or large frying pan over a medium high heat. When it’s hot add the chicken in batches, cooking for 5 mins or until golden brown and cooked all the way through. Using a slotted spoon remove the chicken to a plate lined with kitchen paper.
  3. 3. Drain off any excess oil left in the pan, leaving a little to fry with, return to the heat and add in the onion, spring onion, garlic and chilli. Fry over a high heat for 2-3 minutes until just softened.
  4. 4. Add the chicken back to the pan and stir through to combine. Sprinkle over the salt and chilli powder and give the whole pan a toss. Stir in the cooked egg noodles and cook until heated through. Serve immediately.

Ingredients

2 large chicken breast, finely sliced

1 tsp garlic powder

2 tsp Chinese 5 spice

3/4 cup cornflour

8 spring onions, tops finely sliced on the diagonal

1 onion, finely sliced

2 cloves garlic, finely sliced

1 red chilli, finely sliced

1 tsp salt

1 tsp chilli powder

8 oz egg noodles, cooked

2 large chicken breast, finely sliced

1 tsp garlic powder

2 tsp Chinese 5 spice

100g cornflour

8 spring onions, tops finely sliced on the diagonal

1 onion, finely sliced

2 cloves garlic, finely sliced

1 red chilli, finely sliced

1 tsp salt

1 tsp chilli powder

200g egg noodles, cooked

You'll Need

Shallow bowl

Wok or frying pan

Slotted spoon

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