Cuisine
Chinese
Time
20 mins
Servings
1-2 people
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!
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