Crispy Shredded Roast Chicken

400g cooked roast chicken (legs and thighs work best), sliced or shredded
2–3 garlic cloves, finely chopped
1 red chilli, finely chopped
2 spring onions, sliced
1 egg
Vegetable oil, for deep frying and stir frying

The Seasoning

Pinch salt
Pinch white pepper
1 teaspoon sesame oil

The Coating

3–4 tablespoons cornflour

PREPARATION

1. Slice or shred the cooked roast chicken into bite-sized pieces, keeping some skin for extra flavour and crispness.
2. Place the chicken in a bowl and season with salt, white pepper and sesame oil, mixing gently.
3. Add the egg and mix so it lightly coats the chicken pieces.
4. Sprinkle over the cornflour and toss until each piece is evenly coated.

COOKING

1. Heat oil in a wok to around 180°C and carefully fry the chicken in batches for 2–3 minutes until golden and crispy.
2. Remove the chicken and drain on kitchen paper.
3. Heat a clean wok over very high heat with a small amount of oil.
4. Add the garlic, chilli and spring onions and flash fry briefly until fragrant.
5. Return the crispy chicken to the wok.
6. Toss quickly over high heat so the chicken absorbs the aromatics and develops a slight smoky flavour.
7. Stir briefly to combine, ensuring the garlic does not burn.
8. Serve immediately while hot and crispy.

School of Wok Tips

• Leftover chicken works well because it holds its shape and already has flavour.
• Cornflour creates a light, crispy coating without heavy batter.
• Keep the final stir fry very quick to maintain crispness.
• High heat adds a subtle smoky wok hei flavour.

FAQs

Can I use fresh chicken instead of leftover roast chicken?
Yes, but you’ll need to cook it first before coating and frying.

Why add egg before cornflour?
The egg helps the cornflour stick evenly to the chicken for a better crisp.

How do I keep the chicken crispy?
Serve immediately after stir frying and avoid overcooking once it’s crisp.