Crispy Shredded Chicken (Takeaway Style)

500g chicken thighs
3 spring onions
4 garlic cloves
150g cornflour

Vegetable oil (for frying)

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch white pepper
Pinch sugar
1 egg white

The Glaze
Juice of ½ lemon
2 tablespoons light soy sauce
2 tablespoons honey
1 teaspoon dark soy sauce

PREPARATION

1. Slice chicken thighs into thin strips, keeping the pieces fairly even so they cook quickly and become extra crispy when fried.
2. Finely chop spring onions and garlic, separating them ready for the final stir fry and glaze.
3. Place the chicken into a bowl with white pepper, light soy sauce, sesame oil and sugar, mixing thoroughly to coat every piece evenly.
4. Add the egg white and massage it into the chicken until all the strips are lightly coated and sticky.
5. Add plenty of cornflour and toss thoroughly until every piece of chicken becomes dry, dusty and fully separated.
6. Run your fingertips through the coated chicken to ensure the strips stay loose and don’t clump together before frying.
7. In a separate bowl, mix lemon juice, light soy sauce, honey and dark soy sauce until smooth to create the glaze.

COOKING

1. Heat oil to around 180°C, then carefully lower the chicken into the oil in batches to avoid overcrowding.
2. Fry the chicken for 2–3 minutes on medium heat until lightly crisp and pale golden, then remove and drain briefly.
3. Increase the oil temperature slightly and return the chicken for a second fry until deeply golden brown and very crispy.
4. Remove the chicken and allow excess oil to drain while preparing the glaze in the wok.
5. Heat a clean wok with a very small amount of oil, then stir fry spring onions and garlic briefly until fragrant.
6. Pour in the glaze and bring it to a vigorous boil, allowing it to bubble until slightly syrupy and sticky around the edges.
7. Add the crispy chicken into the wok and toss rapidly so every piece becomes coated in the glossy glaze.
8. Serve immediately while hot and crispy.

School of Wok Tips

• Double frying creates maximum crispiness.
• Keep chicken strips separated before frying for even texture.
• Don’t overcrowd the oil or the temperature will drop.
• The glaze should be syrupy before adding the chicken.

FAQs

Why use chicken thigh instead of breast?
Chicken thigh stays juicier and has more flavour.

Why fry the chicken twice?
The first fry cooks the chicken, while the second creates extra crunch.

Can I make it spicy?
Yes, add chilli flakes or fresh chillies to the glaze.