Cuisine
Time
20 mins mins
Servings
1-2 people
Leftover roast chicken (preferably leg & thigh meat)
2–3 garlic cloves, finely chopped
1 red chilli, finely chopped (deseeded if you prefer less heat)
1–2 spring onions, finely sliced into rings
1 egg
2–3 tbsp cornflour (cornstarch)
Salt & white pepper, to taste
A dash of sesame oil
Oil for deep frying
Prep your aromatics: Finely chop garlic, chilli, and spring onion. Set aside.
Shred and season: Slice the leftover roast chicken into strips. Add a pinch of salt, white pepper, a drizzle of sesame oil and mix gently. Beat in one egg just to bind.
Coat with cornflour: Add plenty of cornflour to evenly coat each piece. This gives you that golden, crispy finish.
