Crispy Chicken Chinese Fakeaway
Whip up a deliciously crispy Chicken Chinese Fakeaway that brings the bold flavors of your favorite takeout right to your kitchen in just 20 minutes! Featuring succulent chicken coated in a light, crunchy batter and tossed in a zesty soy-garlic sauce, this dish is not only quick to make but also a healthier twist on classic comfort food. Get ready to indulge without the guilt!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- powdered garlic
- powdered ginger
- half a lemon
🫙Pantry Staples(5)
- a couple of teaspoons of cornflour (10 ml)
- honey
- plenty of neutral oil
- some rice
- sesame oil
🍯Sauces & Condiments(2)
- soy sauce
- a bit of vinegar
📦Other(3)
- the ends of the spring onions
- some peppers
- sesame seeds
👨🍳 Instructions
- 1
Coat the chicken in cornflour.
- 2
Rinse the rice a few times and bring it to a light simmer.
- 3
Add honey, soy sauce, vinegar, sesame oil, powdered garlic, powdered ginger, and half a lemon to the mixture for flavor.
- 4
Simmer the rice on low heat.
- 5
Heat plenty of neutral oil in a pan and fry the chicken in batches until crispy.
- 6
Add peppers and the ends of the spring onions to the pan.
- 7
Steam the rice and remove excess oil from the pan.
- 8
Add the veggies and sauce to the pan, then thicken with cornflour.
- 9
Return the chicken to the pan and coat well.
- 10
Serve with fluffy rice and garnish with spring onions and sesame seeds.
💡 Pro Tips
- ✓Coat the chicken in cornflour (not wheat flour) because its pure starch structure gelatinizes and dehydrates faster than gluten-based flours, creating a glassier, crunchier crust that stays crisp longer under sauce.ingredient100% cornstarch coating
- ✓Fry the chicken in batches at 340-350°F, filling the pan no more than one-third full, so the oil temperature doesn't crash below 300°F and cause soggy, oil-logged coating instead of a crisp shell.technique340-350°F
- ✓Rinse rice until the water runs clear (usually 3-4 changes) to remove surface starch, preventing gumminess and allowing each grain to steam separately with a light, fluffy texture.technique3-4 rinses
- ✓Make a cornflour slurry at a 1:2 ratio with cold water before adding it to the hot sauce, since dumping dry starch directly into liquid causes clumping as the outer layer gelatinizes instantly while the inside stays raw.technique1:2 cornflour to water ratio
- ✓Add the sauce and thickener only after removing excess oil from the pan, since residual oil coats starch granules and prevents proper hydration, resulting in a thin, greasy sauce instead of a glossy cling.timingpost oil-removal
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Crispy Chicken Chinese Fakeaway
Whip up a deliciously crispy Chicken Chinese Fakeaway that brings the bold flavors of your favorite takeout right to your kitchen in just 20 minutes! Featuring succulent chicken coated in a light, crunchy batter and tossed in a zesty soy-garlic sauce, this dish is not only quick to make but also a healthier twist on classic comfort food. Get ready to indulge without the guilt!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- powdered garlic
- powdered ginger
- half a lemon
🫙Pantry Staples(5)
- a couple of teaspoons of cornflour (10 ml)
- honey
- plenty of neutral oil
- some rice
- sesame oil
🍯Sauces & Condiments(2)
- soy sauce
- a bit of vinegar
📦Other(3)
- the ends of the spring onions
- some peppers
- sesame seeds
👨🍳 Instructions
- 1
Coat the chicken in cornflour.
- 2
Rinse the rice a few times and bring it to a light simmer.
- 3
Add honey, soy sauce, vinegar, sesame oil, powdered garlic, powdered ginger, and half a lemon to the mixture for flavor.
- 4
Simmer the rice on low heat.
- 5
Heat plenty of neutral oil in a pan and fry the chicken in batches until crispy.
- 6
Add peppers and the ends of the spring onions to the pan.
- 7
Steam the rice and remove excess oil from the pan.
- 8
Add the veggies and sauce to the pan, then thicken with cornflour.
- 9
Return the chicken to the pan and coat well.
- 10
Serve with fluffy rice and garnish with spring onions and sesame seeds.
💡 Pro Tips
- ✓Coat the chicken in cornflour (not wheat flour) because its pure starch structure gelatinizes and dehydrates faster than gluten-based flours, creating a glassier, crunchier crust that stays crisp longer under sauce.ingredient100% cornstarch coating
- ✓Fry the chicken in batches at 340-350°F, filling the pan no more than one-third full, so the oil temperature doesn't crash below 300°F and cause soggy, oil-logged coating instead of a crisp shell.technique340-350°F
- ✓Rinse rice until the water runs clear (usually 3-4 changes) to remove surface starch, preventing gumminess and allowing each grain to steam separately with a light, fluffy texture.technique3-4 rinses
- ✓Make a cornflour slurry at a 1:2 ratio with cold water before adding it to the hot sauce, since dumping dry starch directly into liquid causes clumping as the outer layer gelatinizes instantly while the inside stays raw.technique1:2 cornflour to water ratio
- ✓Add the sauce and thickener only after removing excess oil from the pan, since residual oil coats starch granules and prevents proper hydration, resulting in a thin, greasy sauce instead of a glossy cling.timingpost oil-removal