Smoked Shredded Chicken (Chinese Takeaway Style)

Name: Smoked Shredded Chicken (Chinese Takeaway Style)
Total time: 3000 s
Yield: 2-3 people
Cuisine: British
Ingredients: 340 g chicken breasts,; 1 small carrot cut into very thin batons,; 2 spring onions cut into 1 inch chunks,; 1/2 onion, sliced finely into strips,; Half a red chilli, sliced into fine rings, seeds removed,; 1 tbsp lemon juice,; 2 tsp granulated sugar,; 1 tsp smoked sea salt,; 1 tsp msg (optional),; Vegetable oil for frying; 1 medium/large beaten egg,; 6 heaped tbsp cornflour,; 2 tsp white pepper; 1 tbsp light soy sauce,; 1 tsp garlic paste,; 1 tsp sesame oil

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

This dry dish of thin crispy chicken strips tossed with carrot, chillies and onions in a slightly sweet and smokey salty coating is a dish found in UK Chinese takeaways. Here's how I make my version. It's kind of similar to salt & pepper chicken but it's a different dish as the ingredients vary slightly.

Note: The key ingredient is smoked sea salt. My favourite is made by the Cornish Sea Salt company, I've tried quite a few versions and that is my number one pick. I have to buy it in Sainsbury's or online as unfortunately I can't find it anywhere else!

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Natalie Marten (Windsor__Foodie) @NatalieMarten

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Ingredients

50 mins

2-3 people

340 gchicken breasts,
1small carrot cut into very thin batons,
2spring onions cut into 1 inch chunks,
1/2onion, sliced finely into strips,
Halfa red chilli, sliced into fine rings, seeds removed,
1 tbsplemon juice,
2 tspgranulated sugar,
1 tspsmoked sea salt,
1 tspmsg (optional),
Vegetable oil for frying
For the batter:
1medium/large beaten egg,
6heaped tbsp cornflour,
2 tspwhite pepper
For the marinade:
1 tbsplight soy sauce,
1 tspgarlic paste,
1 tspsesame oil

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Steps

50 mins

1

Butterfly the chicken breast and lay cling film over it and smash it out with a rolling pin so it's even and flat. Using a sharp knife slice the chicken into thin strips around 5mm in width and 2-3 inches in length. Place the marinade ingredients into a bowl and then the chicken strips. Leave for at least 30 mins in the fridge.
2

When ready to cook add enough oil into a large frying pan to shallow fry the chicken. Pour the beaten egg in with the marinated chicken and mix together to coat, then add them in batches to the cornflour seasoned with white pepper until completely covered all over. Shallow fry in batches until golden and beautifully crisp. Set upon kitchen towel to remove any oil.
3

Discard most of the oil, leaving residue in the wok to fry the veg (leave about 1.5 tbsp). Add the carrot batons first and stir fry for a couple of minutes then add the onion and spring onion pieces plus the red chillies. Add in the msg and sugar. Stir fry for around 2 mins. Add the lemon juice. Stir fry until most the liquid has evaporated from the wok.
4

Toss everything together then add the crispy chicken pieces. Add in the smoked sea salt. Toss everything together again until all ingredients are evenly distributed.
Serve up and enjoy. Perfect with chow mein or fried rice. :)

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Natalie Marten (Windsor__Foodie) @NatalieMarten

on December 02, 2022 22:33

Windsor, UK

I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie