Before I traveled to India, I had no idea what Indo-Chinese food even was. But that changed after hours of flying because I landed in Kerala, made it to my Airbnb, and ordered some takeout. On the menu? Hakka noodles and chili chicken. That first bite after a long travel day was like biting into heavennn! I ended up ordering this combo multiple times during my trip, and I haven’t stopped thinking about it since. So here we are! Recreating the takeout vibes at home two years later. This particular Indo-Chinese meal combo is a little sweets, a little spicy, and comes together in about 45 minutes if you move efficiently.
Time Breakdown:
Prep time: 20 minutes
Cook time: 25 minutes
Total time: ~45 minutes
Ingredients


Hakka Noodles:
12 oz Hakka noodles (or chow mein noodles)
2 tbsp oil
1/4 red onion, sliced
3 cloves garlic, minced
1 tbsp ginger, minced
2–3 green chillies, sliced
1 large carrot, sliced
1 cup cabbage, sliced
1/2 red bell pepper, sliced
2 tbsp ketchup
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp black pepper
Garnish: sliced green onion
Chili Chicken Marinade:
2 lbs boneless, skinless chicken thighs, chopped
1 tbsp Kashmiri chili powder (can substitute for paprika mixed with cayenne for spice)
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp vinegar
1/2 tsp salt
1 tsp black pepper
1/4 cup cornstarch
1/4 cup flour
1/4 cup water
For frying: 3 cups oil
Chili Chicken Stir-Fy Sauce:
2 tbsp hot sauce
2 tbsp ketchup
2 tbsp soy sauce
1 tbsp sugar or honey
Chili Chicken Stir-Fry Base:
3 tbsp oil
3 green chilies, sliced
5 cloves garlic, finely sliced
1” piece of ginger, thinly sliced
1/2 red onion, thinly sliced
Equipment Used:
I used a carbon steel wok for both the chili chicken and Hakka noodles. It holds heat beautifully and makes quick stir-fries so much easier. A good wok is key to getting that slightly smoky flavor and even cooking.
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