Serves 3
Directions
- 1Cut the chicken thighs into strips.
- 2Marinate the chicken with egg white, salt, white pepper, low sodium sauce, sesame oil, and a small pinch of baking soda.
- 3Let the chicken rest while heating oil on medium heat.
- 4Coat the chicken in potato starch.
- 5Fry the chicken first for around 6 to 8 minutes.
- 6Take the chicken out and let it drain on paper towels.
- 7Fry the chips for the same amount of time as the chicken.
- 8Prepare the salt and chili seasoning by mixing salt, sugar, msg, white pepper, chili flakes, paprika, Chinese five spice, and onion powder.
- 9Chop bell pepper, chili, spring onions, white onion, and grate garlic.
- 10Throw the chicken and chips back in for a second fry for around 4 minutes.
- 11Take the chicken and chips straight out of the fryer and toss them into a hot wok with all the prepared seasoning and vegetables.
- 12Add a few teaspoons of crispy chili oil and mix everything properly.
- 13Serve with some takeaway sauce.
Ingredients
- 400 g chicken thighs
- 1 egg white
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp low sodium sauce
- 1 tsp sesame oil
- 1 tsp baking soda
- 500 g chips
- potato starch
- 1 litres frying oil
- 1 bell pepper
- 1 chili
- 2 spring onions
- 1 white onion
- 2 cloves grated garlic
- 1 tsp sugar
- 1 tsp msg
- 1 tsp chilli flakes
- 0.5 tsp paprika
- 0.5 tsp Chinese five spice
- 0.5 tsp onion powder
- teaspoons crispy chili oil
- takeaway sauce
Equipment
air fryerwokfrying oil
Tips
- For crispy light coating, use potato starch. Corn starch can be a good substitute if you can't find potato starch.
- Frying in oil will give a better result than using an air fryer.
- Fry the chicken and chips twice for extra crispiness.
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