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Noodle Stuffed Sweet and Sour Chicken

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  1. Add your carrots, peppers, onion and spring onions to your wok and fry for 3-4 mins until soft and starting to caramelise. Add your  garlic, ginger and beansprouts and stir fry for about 2 mins. Throw in your noodles and condiments and fry for another 2 mins. Toss through sesame oil and set aside to cool.
  2. Put your chicken, spring onion, garlic, ginger and seasonings in the food processor and blitz until it forms a paste. 
  3. In a bowl lined with cling film, arrange your chicken. Fill with noodles and top with more chicken to form a ball shape. Put in freezer to chill for a couple of hours.
  4. Put your pineapple juice, vinegar, sugar, ketchup and salt in a saucepan and simmer for 2 mins. Add your cornstarch slurry and bring to a boil. Simmer for 3-4 mins until the mixture has thickened.
  5. Whisk your cornstarch, flour, eggs and sparkling water together to form a batter. 
  6. Heat oil to 190° in a large, sturdy pan.
  7. Dunk your chicken ball in the cornflour, then your batter, and carefully place in the oil and fry for about 5 mins, until golden, turning occasionally.
  8. Ladle over your sweet and sour sauce and serve!