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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.

 

  • time 25 mins
  • serves Serves 2
  • video
Method
  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. 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. 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. 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.

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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

4.3
(20)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan