chinese takeaway recipe

Yuk Sung

vegetable oil

(1lb) chicken mince

carrots,

(½lb) mushrooms,

water chestnuts,

milliliters (1 tbsp) Chinese Five Spice

(3 tbsp) dark soy sauce

milliliters (2 tbsp) Chinese rice wine

milliliters (1 tbsp) honey

milliliters (1 tbsp) sesame oil

gem lettuce, washed

spring onions,

red chillies,

coriander

Fry the chicken mince over a high heat until browned, which should take about 3 minutes.

Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes. 

Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey. 

Stir fry at high heat  and ensure the sauce bubbles and eventually dries up so that you don’t end up with soggy mince. 

Remove from the heat, and stir in sesame oil. 

Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties!

Sprinkle with spring onions, red chillies and coriander. Enjoy!

I wasn't familiar with this at first but now I know what it is. Thanks for the lesson!

Easy homemade sweet chilli chicken recipe made with fried coated chicken with a sweet, spicy, savoury sauce. If you love fried chicken with sweet chilli sauce, this is the right recipe to try out!

Sweet Chilli Chicken

Chicken breast (Boneless chicken breast

White pepper

tbsp Soy sauce (All-purpose soy sauce)

Cornstarch (About 1 cup (add more if needed))

Spring onions (for garnish)

Garlic

tsp Dried chilli flakes (Optional)

Cooking oil (Neutral flavour cooking oil

tbsp Sweet Chilli sauce (Thai

tbsp Soy sauce (Regular soy sauce)

tbsp Sugar (Brown sugar or regular white sugar)

½ tsp Cornstarch (Mix it with 3 tbsp water to make cornstarch slurry)

Dice the chicken breast into same-size cubes and add soy sauce and white pepper. Add one egg and combine well with the chicken pieces.

Next, dredge the chicken pieces in the cornstarch. Make sure each piece is well coated. 

Prepare Chicken Coating

Fill the frying pot with oil and heat the oil over medium-high heat at 350°F (180 °C). 

Once the oil is hot, carefully add the chicken pieces and fry for 1-2 minutes. Remove the chicken from oil and set it aside for 4-5 minutes. Do not overcrowd the oil and fry in batches. 

Then fry them again in the hot oil for another 2-3 minutes until golden brown and crispy. Remove the chicken from the pan and place it over the cooling rack. 

Fry the Chicken

In a large wok or pan, drizzle oil and saute the garlic for a few seconds until fragrant. Then add dried crushed chillies.

Reduce the heat to low, and add the sweet chilli sauce, sugar, soy sauce, and cornstarch slurry. Stir well to combine, and once the sauce starts to thicken, add the fried chicken pieces.

Toss to coat the chicken pieces evenly with the sauce. Garnish with spring onions and enjoy!

Toss Chicken the Sweet Chilli Sauce

Get stuck into a healthier version of Salt and Pepper Chicken: a flavour-packed dish that's light on calories but rich in taste!

Salt &amp; Pepper Chicken

onion powder

garlic powder

½ tsp. Chinese 5-spice seasoning

soy sauce

boneless, skinless chicken breasts, sliced

coconut oil

pepper, thinly sliced

onion, thinly sliced

chilli flakes (optional)

onions

Add the chicken to a bowl with the onion powder, garlic powder and 1 tsp of Chinese 5-spice seasoning and soy sauce. Mix through.

Heat the olive oil in a large frying pan over medium heat.

Once the frying pan is hot, add 1 tsp of coconut oil and the seasoned chicken slices. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the frying pan and set it aside.

In the same frying pan, add the second tsp of coconut oil, the pepper and onion. Cook for 5-7 minutes, or until the vegetables are softened.

Add the garlic, ginger, the remaining ½ tsp Chinese 5-spice and chilli flakes (if using) to the frying pan and cook for another 30 seconds to a minute.

Add the cooked chicken slices back to the frying pan with the vegetables. Stir to combine.

Cook for another 2-3 minutes, or until the chicken is heated through.

Sprinkle the chopped spring onions over the top of the chicken before serving.

Made this one last night. 
Much, MUCH better than the local takeaway, super easy to do and it may even have beaten Brazilian Chicken Curry to the top of our favourites list! ❤️

Wow what an amazing recipe, even our really fussy daughter loved it.  Scott’s recipes are outstanding, I continually rave about them to everyone who will listen. They are super quick, highly tasty, and filling.

https://www.youtube.com/watch?v=H_iRolrrsRg

If you love Chinese cuisine, and of course, a good fakeaway, you’re going to love this Salt and Pepper Chicken recipe. It’s a classic Chinese away dish, and today we're giving it a healthier, homemade twist, without losing any of that fantastic flavour.

✅ Get the full recipe with all the nutrition (calories, protein, carbs and fat) here: https://www.foodforfitness.co.uk/recipes/salt-and-pepper-chicken/

Get the stuff I use in this video:

⚡️ Induction hob: https://www.foodforfitness.co.uk/hob
🔪 Chef knife: https://www.foodforfitness.co.uk/chef-knife
🍳 Wok: https://www.foodforfitness.co.uk/my-wok
🧄 Garlic/ginger paste: https://www.foodforfitness.co.uk/garlic-ginger

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#fakeaway #chickenrecipe #highprotein

Best Salt & Pepper Chicken Fakeaway Recipe in 25 mins

In this copycat version of Panda Express&#39;s star beef entree, slightly spicy, sweet and tangy sauce marries together crispy beef with sautéed veggies. Forget takeout. Try this!

Beijing Beef Panda Express Copycat

flank steak

red bell pepper

onion

garlic

cornstarch

salt

water

honey (or sugar)

ketchup

hoisin sauce

oyster sauce

sweet chili sauce

rice wine vinegar

red pepper flakes

In a large bowl, whisk together the ingredients for the beef marinade (egg, cornstarch, salt and water). Add the steak and stir well to coat. Cover and refrigerate for 30 minutes.

Meanwhile, whisk together all ingredients for the sauce and set aside.

After 30 minutes, coat steak in 4 tablespoons cornstarch, until evenly coated. You can add up to 6 tablespoons if there’s not enough to coat all of the steak.

Heat oil in a large wok over medium high heat. Cook the steak in batches, frying until golden brown on both sides. Remove and set aside and repeat until all of the steak is cooked.

Drain almost all of the oil from the pan, then return to medium heat. Add in the onion, peppers and garlic and sauté for ~3-4 minutes. Add in the sauce, stir well and bring to a gentle simmer. Cook for a few minutes, until the sauce starts to thicken.

Add back in the beef and stir until well coated. Remove from heat and serve hot.

This was so delicious! I did use less of the red pepper flakes for my husband. Thank you so much, I'll be making this again.

Was very good.  Will make again.  I didn't have any oyster sauce at home.  Grok said I could use fish sauce, worcester, soy, or more hoisin.  I used some fish sauce I had.  After the prep work, this dish comes together fast.  Could prep it all ahead and throw together when ready to eat, making this a great week-night meal.
Beijing Beef and Sweet Fire Chicken are my go to options at Panda.  Now I can make the beef at home.  Much thanks.

Made it exactly as recipe said. Delicious. Very easy. Definitely a make again. Many times.

No one in my small town (two grocery stores) had flank steak.  I am not a butcher but I felt that fajita  beef was pretty close to flank steak.
everything turned out delicious.  I was not overly happy about the fried beef as I believe I did not use enough cornstarch.  My daughter and her husband enjoyed it so much she asked me for the recipe.  I also cooked boiled rice in a bag and once finished, I blended a small jar of spicy corn relish and served over it the fried Beijing beef.  
It was delicious!

This dish is delicious. I served it with Vietnamese Garlic noodles. I have made it twice and will make it again....it is perfect as it is.

This was delicious!  Family loved it. Going into the rotation.   I used chili crisps for the chili peppers.

This is very good little hot I would cut back on the red pepper flakes a little bit

Top 4 chinese takeaway recipe recipes from across the web

The most viewed chinese takeaway recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Yuk Sung

Sweet Chilli Chicken

Salt & Pepper Chicken

Beijing Beef Panda Express Copycat

Top 4 chinese takeaway recipe recipes from across the web

The most viewed chinese takeaway recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yuk Sung

Sweet Chilli Chicken

Salt &amp; Pepper Chicken

Beijing Beef Panda Express Copycat

The most viewed chinese takeaway recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Salt & Pepper Chicken