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a plate of crispy chicken pieces garnished with spring onion & chilli, with a knife and fork next to the plate and a pot of sweet chilli sauce/
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5 from 4 votes

Chinese Crispy Shredded Chicken

This Chinese Crispy Shredded Chicken makes the perfect Friday night fakeaway meal! Crunchy coated chicken in a sweet and sour spicy sauce and best of all it’s gluten free!
Prep Time15 minutes
Cook Time10 minutes
Marinating Time15 minutes
Total Time40 minutes
Course: Dinner, lunch, Main Course
Cuisine: British, Chinese
Diet: Gluten Free
Servings: 2 servings
Calories: 564kcal

Ingredients

Marinade

Stir Fry

  • 3 tablespoon gluten free soy sauce
  • 1 teaspoon sriracha sauce
  • 3 tablespoon honey
  • 2 tablespoon lemon juice freshly squeezed

Vegetables

  • ½ medium green pepper diced into small squares/sliced
  • ½ medium red pepper diced into small squares/sliced
  • 1 teaspoon garlic paste
  • 1 tablespoon vegetable oil
  • 1 spring onion finely sliced

Chicken

  • 250 g (8.8 oz) chicken breast sliced into thin strips
  • 100 g (¾ cup + 1 tbsp) cornflour
  • 1 egg white
  • Vegetable oil for deep frying enough to fill saucepan a third full.

Instructions

Marinate The Chicken

  • Chop the chicken breasts into thin strips, put into a large bowl with the marinade ingredients, stir and marinate in the fridge for at least 15 minutes, but preferably overnight to really let the flavours soak into the chicken pieces.

Cook the Vegetables

  • Whilst the chicken is marinating, chop the red and green pepper and add to a hot frying pan on a medium heat with a drop of oil, along with the garlic paste and fry for 2-3 minutes, stirring regularly.

Make The Stir Fry Sauce

  • Mix all the stir fry sauce ingredients together in a small bowl and set aside for later.

Heat The Oil For The Chicken

  • Add the vegetable oil to a large, high sided saucepan. You want it around a third full, but no more than half full. Heat on high until bubbling.

Coat The Chicken

  • Once marinated, remove the chicken from the fridge. Separate the egg yolk from the white and add the egg white to the chicken strips along with the cornflour and stir to fully coat.
  • Fry The Chicken
  • Once the oil is hot enough, lower the chicken into the saucepan gently with a slotted spoon, a couple of pieces at a time and fry for 5-6 minutes until crispy and golden.
  • Once cooked, remove the crispy chicken from the pan with a slotted spoon and leave to rest on a plate lined with kitchen towel to drain off the excess oil.

Assemble

  • Add the chicken and the stir fry sauce to the frying pan containing the vegetable mixture and fry for 2-3 minutes on a medium-high heat until the sauce has completely coated the chicken.
  • Top with the sliced spring onions and serve immediately.

Notes

Tips & Tricks
You need the oil to reach 180˚C/350˚F before the chicken is added. You can check the temperature with a meat thermometer, or if you don’t have a thermometer stick the end of a wooden spoon in the oil & if lots of bubbles come up around the spoon, the oil is hot enough.
Marinate the chicken for as long as possible to really let the flavours soak into the chicken.
Don’t overcook the peppers and onion, you want them to still have a nice crunch to them.
Add the coated chicken pieces to the oil one or two strips at a time with a slotted spoon, to stop all of the pieces from sticking together.
Don’t overcrowd the pan. Cook in small batches if necessary.
When coating the chicken in the cornflour, if the chicken starts to clump together, separate the chicken and coat each strip individually in the cornflour.
The measurements for the stir fry sauce are enough to coat the chicken. If you prefer more sauce you can double the amount used in the ingredients.
 
Please note this recipe hasn't been tested in US measurements.

Nutrition

Calories: 564kcal | Carbohydrates: 80g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 2273mg | Potassium: 733mg | Fiber: 2g | Sugar: 29g | Vitamin A: 322IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 2mg