A taste of British Chinese takeaway but made at home. There's two ingredients that make the magic happen.
Make this recipe vegan in 1 step: Replace chicken for Tofu.
Takeaway style: Sweet and spicy chicken and chips
You know that very specific flavour that all British Chinese takeaways have? Well this recipe captures that using two special ingredients.
Easily make this vegan by exchanging chicken for tofu.
Chuck the oven chips in to bake for 20 minutes or as directed on the packet.
Meanwhile dice the chicken breast into 3cm chunks and put in a mixing bowl.
Add a tablespoon of cornflower, a teaspoon of Kerala Chinese Salt and Pepper seasoning and a splash of water then mix together to coat the chicken.
Heat a pot of vegetable oil to 160C ready for deep frying. Carefully place in the chicken and fry for 7-10 minutes or until cooked.
Heat some oil in a pan on a low heat and pan fry some minced garlic.
Once browned add in the Kyubi hot sauce, golden syrup and a little water. Allow to reduce down for 5 minutes.
Once reduce add the cooked crispy chicken to the pan and coat well.
Take the chips out of the oven, toss in another teaspoon of Kerala Chinese Salt and Pepper seasoning and put in a bowl.
Top the chips with the chicken and sauce, along with some spring onion, Good Bagel seasoning and prawn crackers to garnish.
Make this recipe vegan easily by exchanging chicken for tofu.