Chinese Chicken & Prawns

Traditionally minced pork belly is used in this street food dish, but the lighter taste of chicken works beautifully. You can season further to taste with black rice vinegar, chilli oil or chilli flakes at the table, if you like

Chinese Chicken & Prawns


400 g Chicken Breast fillets sliced
400 g Prawns
100 g Cornflour
75 ml Water
1 Tsp Sesame Oil
1 Tbs Soy Sauce
Sunflower Oil for frying

For the Sauce

2 Tbs Soy Sauce
1 Tbs Honey
4 Tbs Caster Sugar
2 Tbs Cornflour
100 ml Chicken Stock
1 Tbs Sherry or Shoaxing Wine
1 Red Chilli, sliced
2 cloves Garlic, peeled and grated
3 cm Ginger peeled and grated
1 Tbs Sesame Oil

For the Noodles

200 g cooked Noodles
2 Eggs, lightly beaten
1 Tsp Sesame Oil
1 Tsp Soy Sauce
4 Spring Onions sliced
1 Tbsp Sunflower Oil

To serve

4 Spring Onions sliced
15 g Coriander, chopped


Mix together in a bowl the Cornflour, Water, Sesame Oil and Soy Sauce to form a batter. Do not add all of the Water immediately
Coat the chicken pieces and prawns in Cornflour mix
Deep fry at 170 degrees C for 3-4 minutes, or until crisp and cooked through
Then drain on to Kitchen Paper
Heat a large non stick pan until hot
Add the Soy Sauce, Sugar, Honey, Cornflour, Sherry and Chicken Stock
Stir until the Sugar has dissolved
Bring to the boil then add the Garlic, Ginger and Red Chillies
Simmer for 4 to 5 minutes
Mix in the Chicken and Prawns until fully coated in the sticky sauce
Heat a large pan with 1 Tbsp Sunflower Oil
Add the Eggs, Noodles, Spring Onions, Sesame Oil and Soy Sauce
Cook for 3-4 minutes
Pile the Noodles onto a platter
Spoon the Chicken and Prawns and Sauce on top
Sprinkle over Coriander and Spring Onions.