Jimmy Lee's Chinese Fakeaway Feast
Chef and TikTok superstar Jimmy Lee’s back in the kitchen to share how to make a Friday night Chinese takeaway feast. He’ll be showing how simple it can be to make your own Chicken Katsu Curry recipe with all the trimmings - prawn crackers, salt n’ pepper chips, rice - the lot! And, we’re putting his wok against the clock again to see if he can serve up his Honey and Chilli Crispy Chicken in just 1 minute!
Chicken Katsu Curry
For the chicken:1 chicken breastSalt and pepper½ egg, beaten50g potato starch100g tortilla chips, finely crushed, or panko breadcrumbsVegetable oil, approximately 250ml for frying
For the katsu sauce:1 tbsp vegetable oil3 tsp garlic puree1 tbsp medium curry powder1 tsp paprika1 tsp turmeric½ tsp Chinese five spice350ml chicken stock or water½ tsp light soy sauce2 tsp honey1 tsp oyster sauce2 tsp coconut milk½ tsp sugar2 tsp of potato starch (or cornflour) mixed with 50 ml waterSmall cubes of cooked carrot and potato
To serve:White riceCoriander
1. To make the chicken, slice the chicken breast horizontally into 2 flat pieces and lightly season with a pinch of salt and pepper.2. In a large mixing bowl, coat the chicken breast pieces with the beaten egg. Add in the potato starch and mix, ensuring the chicken looks silky (not too wet and not too dry). 3. Place the crushed tortilla chips or breadcrumbs on a flat tray, then press the chicken pieces into the crumbs to cover well.4. Heat the oil in a pan and fry the chicken on a medium heat for 6 – 8 minutes, turning over halfway through, or until golden brown and thoroughly cooked through (this will vary depending on thickness of the5. To make the katsu curry sauce, place a wok on medium heat. Once hot, add in 1 tablespoon of oil and the garlic puree and heat through. 6. Next, add the spices, chicken stock, tomato sauce, light soy sauce, honey, oyster sauce, coconut milk and sugar. Stir and bring to a boil.8. Once bubbling, thicken with the potato starch water mixture and mix to form a glossy katsu sauce. If not at your desired thickness, continue to add small amounts of the potato starch and water mixture to thicken further.9. Chop the breaded chicken into strips. Place the boiled potato and carrot on top of chicken. Pour the katsu sauce over the top and serve with a bowl of boiled rice and flat parsley.
Honey Chilli Crispy Chicken
1 chicken breast, sliced into stripsSalt and pepper1 egg, beaten50g potato starch50ml vegetable oil, plus extra for frying½ clove garlic, minced½ jalapeño chilli pepper sliced½ thumb of ginger, thinly sliced¼ onion sliced into thin strips¼ green pepper, sliced into thin strips¼ red pepper, sliced into thin strips150ml water50ml light soy sauce50ml clear honey1 tsp tamarind paste1 tbsp potato starch mixed with 100ml waterSesame seeds, to finish
1. Lightly season the chicken strips. Place them into a bowl with the beaten egg and then add the potato starch and coat well.2. Heat a pan with vegetable oil until medium hot and place each chicken strip individually into the pan and cook until golden brown and cooked through. Set to one side on a plate lined with kitchen paper.3. Heat a wok on high heat with a little vegetable oil. Add the garlic, chilli, ginger, onion and peppers to the pan and stir on high heat. 4. Next, add the water followed by the light soy sauce, honey and tamarind paste and stir to combine.5. Place the cooked chicken strips into the pan and stir fry until all chicken strips are coated with sauce.6. Add in the potato starch water mix and thicken the sauce until glossy.7. Sprinkle sesame seeds on top and serve.
1kg oven chips/French fries cooked 1 clove minced garlic ½ fresh red chilli, sliced ½ fresh green jalapeño chilli, sliced Handful of small cubed onions Pinch of Chinese five spice ¼ tsp salt Pinch black pepper Pinch of ginger powder Pinch of sugar
1. Heat the oil in a wok then add the garlic - wait for 5 seconds then add chilli and onions and cook for 1 minute. 2. Add the chips, along with all the spices and toss for 5 seconds until chips are coated, then serve.
6 peeled and deveined king prawnsPinch of Salt and Pepper 1 slice of extra thick bread Small plate of Sesame Seeds200ml oil, to fry
1. Put the prawns into a blender and season with salt and pepper, then blitz until they form a paste 2. Spread the paste onto one side of the bread, pressing the paste into it as much as possible.3. Press the toast, paste side down, into the sesame seeds to cover.4. Heat the oil in a deep pan. Add the prawn toast, paste side down, and cook for 4 minutes, or until the prawns are cooked dand the toast is golden brown. 5. Cut into triangles and serve.