A Taste of Sazon

A Taste of Sazon

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A Taste of Sazon
A Taste of Sazon
Hakka Noodles & Chili Chicken

Hakka Noodles & Chili Chicken

Indo-Chinese Takeout at home

Henna Sharee's avatar
Henna Sharee
Jun 25, 2025
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A Taste of Sazon
A Taste of Sazon
Hakka Noodles & Chili Chicken
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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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