This is one of those old-school takeaway classics that's somehow survived every food trend thrown at it. Golden chips. Crispy chicken. Thick Chinese-style curry sauce. Everything piled into one tray and eaten with absolutely no concern for table manners. It's not authentic. It's not traditional. But it is absolutely glorious. The sort of takeaway your local Chinese has been serving for decades because everybody secretly loves it.
You’ll Need
500g chicken thighs, cut into bite-sized chunks
80g cornflour, 40g plain flour
2 eggs, beaten, 400g frozen thick-cut fries
1 tsp garlic powder, 1 tsp smoked paprika
1 tsp salt, ½ tsp black pepper
Oil spray
Chinese Curry Sauce
1 small onion, finely diced, 2 cloves garlic, crushed
2 tbsp curry powder, 1 tbsp plain flour
300ml chicken stock, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp turmeric
To Finish
Spring onions, sliced
Optional but Dangerous
Curry sauce for dipping
Chilli oil
Prawn crackers
Method
Preheat your air fryer to 200°C.
Mix together the cornflour, plain flour, garlic powder, smoked paprika, salt, and black pepper.
Dip the chicken into the beaten egg.
Coat thoroughly in the flour mixture.
Lightly spray the basket with oil.
Place the chicken into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 12–15 minutes, shaking halfway, until deeply golden and crispy.
Cook the fries according to packet instructions until crisp and golden.
Meanwhile place the onion and garlic into a saucepan with a splash of oil.
Cook gently for 2–3 minutes.
Add the curry powder and flour.
Stir continuously for 1 minute.
Gradually add the chicken stock.
Add the soy sauce, sugar, and turmeric.
Simmer for 8–10 minutes until thick, smooth, and proper takeaway consistency.
Pile the fries into a large serving tray.
Top with the crispy chicken.
Pour over plenty of hot curry sauce.
Finish with sliced spring onions.
Serve immediately while steaming hot.