Garlic and coriander crispy shredded chicken

    A gorgeous Chinese inspired dish! Serve on a bed of rice or noodles and enjoy as part of a larger Chinese meal.


    2 people made this

    Serves: 3 

    • sunflower oil, as needed for cooking
    • 350g sliced chicken breast
    • 2 tablespoons corn flour
    • 3 cloves garlic, finely chopped
    • 1 handful fresh coriander, chopped
    • 1 fresh chilli, seeded and chopped (optional)
    • 2 tablespoons oyster sauce
    • cracked black pepper, to taste
    • 1 tablespoons soya sauce
    • 1 teaspoon caster sugar
    • 50ml to 100ml chicken stock

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the sunflower oil for cooking. Ensure that you heat enough for deep frying the chicken.
    2. Mix the chicken with the cornflour and add to the preheated hot oil and cook for 5 to 8 minutes or until chicken is no longer pink in the centre and the outside is brown and crispy. Remove the chicken from oil and blot with kitchen paper to remove excess oil. Set aside.
    3. Add 1 tablespoon of the oil you used to cook the chicken to a separate pan. Add the garlic, coriander and chilli (if using). Cook and stir for a few minutes until fragrant then add the rest of the ingredients for 2 minutes or until hot. Add chicken and mix through. Remove from the heat and serve hot.

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