Chinese crispy chicken with mushrooms and bamboo shoots

    20 min

    Deep fried, crispy chicken strips are served with mushrooms and bamboo shoots to make this delicious Chinese takeaway at home. Serve with freshly cooked rice.

    5 people made this

    Serves: 3 

    • 1 egg white
    • 1/4 teaspoon salt
    • 1 teaspoon cornflour
    • 1 clove garlic, finely chopped
    • 300g boneless, skinless chicken breasts, cut into strips
    • 250ml vegetable oil or peanut oil
    • 150g fresh mushrooms, sliced
    • 50g bamboo shoots, sliced into 2cm pieces
    • ground white pepper, to taste
    • 1/4 teaspoon salt
    • 2 teaspoons cornflour
    • 100ml chicken stock

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix egg white, 1/4 teaspoon salt, 1 teaspoon cornflour and garlic together in a large bowl; add chicken strips and toss to coat. Set chicken aside.
    2. Heat oil in wok over high heat. Add chicken strips and deep fry for 1 minute without stirring. Then stir and deep fry again for about 2 or 3 more minutes, or until golden and crispy. Remove chicken from wok with a slotted spoon and set on a plate lined with kitchen roll. Pour off excess oil from wok, reserving 2 tablespoons in pan for cooking mushrooms.
    3. Add mushroom slices and bamboo shoots into wok; stir fry for 1 or 2 minutes over medium-high heat.
    4. Mix 1/4 teaspoon salt, 2 teaspoons cornflour, white pepper and chicken stock together in a small bowl; pour into the wok and simmer for 2 minutes, or until sauce has thickened. Return the cooked chicken to the wok; stir to reheat.

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