Crispy Shredded Roast Chicken

• Leftover roast chicken (preferably leg & thigh meat)

• 2–3 garlic cloves, finely chopped

• 1 red chilli, finely chopped (deseeded if you prefer less heat)

• 1–2 spring onions, finely sliced into rings

• 1 egg

• 2–3 tbsp cornflour (cornstarch)

• Salt & white pepper, to taste

• A dash of sesame oil

• Oil for deep frying

Prep your aromatics: Finely chop garlic, chilli, and spring onion. Set aside.

Shred and season: Slice the leftover roast chicken into strips. Add a pinch of salt, white pepper, a drizzle of sesame oil and mix gently. Beat in one egg just to bind.

Coat with cornflour: Add plenty of cornflour to evenly coat each piece. This gives you that golden, crispy finish.

Deep-fry until golden: Heat oil to a high temperature (check with fizzing chopsticks!). Carefully fry chicken for 2–3 minutes until crispy. Drain well.

Flash-fry to finish: In a clean, smoking-hot wok, add a splash of oil. Toss in garlic, chilli and spring onion—stir-fry for a few seconds. Quickly add the crispy chicken and stir to coat in the aromatics.

Serve immediately: Best served fresh while it's hot and crisp. Think salt & pepper chicken, but better—with leftover roast!