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Crispy shredded chicken in a chilli sauce garnished with red and green chillies

Crispy shredded chicken

Thin strips of chicken fried twice for crunch, tossed in a sweet chilli glaze. The British Chinese takeaway favourite at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 426
Ingredients Method Notes

Ingredients
  

  • 600 g chicken breast, sliced into thin strips
  • 1 egg, beaten
  • 5 tbsp cornflour
  • 1 tsp Chinese five spice
  • 800 ml vegetable oil, for frying
  • 1 carrot, cut into fine matchsticks
  • 3 spring onions, shredded
  • 4 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 2 cloves garlic, grated
  • 1 tsp sesame seeds

Method
 

  1. Pat the chicken strips dry. Toss with the beaten egg, then with the cornflour and five spice until lightly and evenly coated. Shake off the excess.
  2. Mix the sweet chilli sauce, ketchup, soy sauce, rice vinegar, sugar and garlic in a small pan.
  3. Simmer the sauce for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Set aside.
  4. Heat the oil in a deep pan to 170C.
  5. Fry the chicken in three batches for 3 minutes each until pale gold. Drain on a wire rack.
  6. Raise the oil to 190C and fry each batch again for 60 to 90 seconds until deep gold and crisp.
  7. Warm the sauce through, take the pan off the heat, then add the chicken and toss for 30 seconds.
  8. Serve at once, topped with the carrot, spring onions and sesame seeds.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.