Crispy fried shredded chicken and crunchy vegetables tossed with very light sweet, sour and savoury seasoning sauce. This dish is very quick and easy to make at home. If you like spicy, you can add a bit of chilli oil in the stir fry sauce. Serve with steamed rice or stir fry noodles or fried rice would go well with this dish. You can add some green stir fry dish on the side too.
Here is more of viewers favourite Crispy Sweet Chilli Beef, Crispy Orange Chicken and Crispy Salt and Chilli Chicken you can try!
The recipe is very similar to my popular Crispy Shredded Beef. Many of you have asked about crispy shredded chicken after trying my crispy shredded beef recipe. So I made this dish for everyone who wanted to try with chicken. Very light and delicious chicken dish that both adult and kid love.
How To Make Crispy Shredded Chicken:
Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins. Cut bell pepper into thin slices. Cut spring onions into 1" pieces.
In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
Break one egg white into the the marinated chicken strips. Mix well.
Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
Remove from oil and transfer to paper towel or cooling rack.
Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions.
Stir well to combine all ingredients with high heat for 1- 2 mins.
Transfer to serving plate and serve immediately!
Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!
📖 Recipe
Ingredients
Main Ingredients
- 250 g Boneless chicken thigh/breast
- 1 Egg white
- 1 cup Corn/potato flour
- ½ Bell pepper
- 3-4 Spring onions
- 3 Cloves Garlic
- Oil for frying
Marinade
- 1 tbsp Light soy sauce
- 1 tsp Garlic paste
- 1 tsp Sesame oil
- ½ tsp Sugar
- ¼ tsp Black pepper
Stir Fry Sauce
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 2 tbsp Fresh lemon juice
- 2 tbsp Honey
Instructions
- Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
- Cut bell pepper into thin slices. Cut spring onions into 1" pieces.
- In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
- Break one egg white into the the marinated chicken strips. Mix well.
- Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
- Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
- Remove from oil and transfer to paper towel or cooling rack.
- Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
- Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions. Stir well to combine all ingredients with high heat for 1- 2 mins.
- Transfer to serving plate. Serve immediately!
- Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!
Lan Ji says
Delicious!
I could not recommend more highly adding some ginger to this 🙂
Khin says
Thank you Lan! So happy that you enjoyed this recipe.
Nadia says
This is sooooo good. My husband is a picky eater and he cleaned his plate off!! Definitely a keeper. Thank you for this recipe ☺️.
Khin says
Wonderful, Nadia! So happy that you and your husband enjoyed this recipe. Thank you so much for trying out and sharing feedback.
Caz says
This has very quickly become a firm house hold favourite. Even my mother who was adamant she won't like it and only ate it under protest quickly changed her mind. The only downside was finding out just how messy of a cook I am when it came to the corn flour. So now I put the chicken and flour into a box and shake, shake, shake. Much less messy lol
Emerald says
I have tried at home and it's super worth trying... yummy yummy💗💗
Khin says
Thank you Emerald.
Thara says
Can you make ahead? Like the night before?
Khin says
If you toss the fried chicken with sauce one day ahead, it won't be crispy the next day. You can fry the chicken strips until light brown, one day ahead. Fry it again crispy golden brown, then toss with the sauce just before serving. Hope this suggestion helps.
Veronica N. says
Oh my goodness. This recipe is on a whole other level. I can’t even begin to describe how good it is. Better than any take away I’ve ever had. This is the second recipe I’ve tried from you and the second one that’s 10/10! Thank you dear!!
Khin says
Thank you so much Veronica for your kind comment. I am really glad you enjoy the recipe.
Victoria Hill says
Absolutely delicious & so easy to make. Great feed back from my other half & friends who tried it. I can see that I am going to be making this & other Chinese dishes rather than going to the takeaway 😁❤️
Khin says
Happy that you enjoyed it, Victoria! Thank you so much for sharing lovely feedback. New shredded chicken recipes will be added soon too!
Killian says
Hi Khin,
Just wondering on an estimate of calories within this dish if possibl? I found it delicious though thank you
Khin says
Hi Killian, it's approximately 300 kcal per person and can be varied by a number of factors. I'll edit the detailed nutritional facts on the recipe card too. So glad that you enjoy this recipe.
Gareth says
This recipe is superb! Tried a few different recipes for this dish but this is the superior one IMO. I’ve used golden syrup when I’ve not had honey and that has worked great. I also always add a good dollop of Sweet Chilli Sauce when mixing the fried chicken in the pan with the stir fry sauce, for personal taste. Thanks for the great share x
Khin says
Thank you for trying my recipe. I am really glad you enjoy it Gareth.
Joseph Clark says
This is a really easy, excellent recipe. I adapted it a by doubling the honey and halving the lemon but that's just my preference - the original is great, and the closest I've ever come to this takeaway favourite. Very impressed!
Khin says
So glad that you enjoyed it, Joseph. Thank you so much for taking the time and sharing feedback.
Catherine Chika Igbokwe says
The sauce is looking so appetizing and I surely make it,. Above all the instructions are so simple to follow.Thanks a bunch.
Khin says
You are welcome Catherine! Hope you enjoy trying out.
Tammi says
Made this. Absolutely easy and delicious
Sarah says
Hi Khin
Can you swap the chicken for Quorn pieces. If you can does this change the recipe at all?
Khin says
Hi Sarah, You can try with Quorn or firm tofu slices with this same recipe.
Paul says
is it corn or potato flour
Khin says
Hi Paul, suggest using corn starch or potato starch for this recipe.
Kathy says
Hi Khin
What country’s cup measure to you use as I think it Varys between us and Australia. I’m in London
Thanks kathy
Khin says
Thank you for your comment Kathy. All of the recipes are measured in UK measurments.
Goose says
Looks very nice. Decades ago I had champagne crispy shredded chicken, from a local take away.. I bought it not expecting much, it was realy nice and tasted of champagne. It was one of the cheapest things on the menu. How they made it, I dont know .Trying to find this, led me here. If I ever find the recipe, I will let you know.
Khin says
Thank you Goose. Looking forward to try your local takeaway recipe! Please do share with us.