Really been missing that Chinese takeaway not going to lie because my favourite spots seem to be closed and didn’t want to try out a new place because I like the old ones just fine. So now I’m going to fake it until I make it with my own fakeaway and it really comes close flavorwise the spice of chilli and the aromatics of ginger and garlic work well. Usually the chicken is fried in oil but recommend placing on a baking tray and grill until it is a lovely golden colour if you are avoiding too much oil then follow the rest of the steps.
- 2 chicken fillets (approx 1/2 a kilo)
- 5 tbsp vegetable oil
- 4 tbsp of cornstarch
- 1 red onion
- 1 egg
- 5 garlic cloves
- 1 whole ginger
- Leeks (or any assorted vegetables at hand)
- 5 tbsp soy sauce
- 1 tbsp honey
- 1 chicken stock cube
- Rice wine vinegar
- 2 Fresh green chillies (optional)
- 1 tbsp hot sauce (optional)
- Spring onions to garnish
- Salt and black pepper to taste
Add the chicken strips to a bowl mix with salt, pepper with half the blended garlic and ginger.
Add the cornstarch and whisked egg to the chicken so that everything is well coated then set aside.
Fry or grill the chicken strip by strip until nice and golden brown then set aside. Add a tbsp of oil to a frying pan or wok and fry onions, leeks and remainder of the garlic ginger paste.
Add the chicken to pan with the stock cube, soy sauce, honey, vinegar and mix through add more salt and pepper to season if required then it is ready.