Cook's trick for takeaway-style crispy chicken will blow your mind

TYLER BUTT SHARED HIS RECIPE FOR A DELICIOUS 'CHINESE FAKEAWAY' MEAL YOU CAN COOK AT HOME 11:56, 11 Apr 2025 If you have been trying to replicate that Chinese takeaway-style

chicken but always seem to fall short, don't worry - we have some expert advice for you. Home cooking guru Tyler Butt, who boasts nearly a million Instagram followers addicted to his

homemade recipes, has shared his secret to creating a scrumptious and healthy 'Chinese fakeaway' dish. The meal includes rice, crispy chicken, and stir-fried vegetables. But the

real star of the show is a simple ingredient that many kitchens already have but rarely use that will take your chicken to the next level. According to Tyler, adding just two teaspoons of

cornflour alongside your salt and pepper can make your chicken incredibly crispy on the outside while keeping it tender on the inside. Tyler also recommends frying the chicken in a neutral

oil - he prefers peanut - in small batches. This ensures the pan maintains its heat, resulting in extra-crispy chicken. Explaining his recipe, Tyler said: "Me and the missus were about

to order Chinese takeaway for the family, but then I thought just to try and be a bit healthier and even quicker, because it's only going to take 20 minutes. I thought i'd just

make it myself. Article continues below "The real trick to getting that crispy, takeaway-style chicken is cornflower. You need to get a couple of teaspoons in there and get it nice and

coated. You can do it with noodles but i'm going to go with some rice. You've got to rinse it through a few times, then put water up to the first knuckle of your finger. Then just

bring that to a light simmer. "Flavour-wise, you can really just go with whatever you want. I always like honey, soy sauce, a bit of vinegar, sesame oil, then - because I'm feeling

a bit lazy - powdered garlic and powered ginger. I've got half a lemon too, so we might as well get that in. Now that is flavour town. "Get a pan on low heat with plenty of

neutral oil. We'll get our chicken in batches - don't overcrowd the pan - and in a few minutes it will be crispy. Insane. For veggies, we're going to keep it really simple -

just some peppers and ends of the spring onions. Get rid of some of that oil and get the veggies in, go in with some of our sauce, and add some cornflour slurry to thicken it up."

Article continues below He then adds the chicken to the sauce and vegetables, before serving it with his rice and the green parts of the spring onions. "That is delightful," he

says. "We've got the family fed, we've got leftover rice for tomorrow - get on with it!". The reason it works so well is that corn flour helps prevent gluten development.

This makes the flour coating crispier, and absorbs moisture from the frying and the chicken, which also means a crispier coating.