Chinese Chicken Curry - Just Like Takeaway

Chinese curry sauce recipe just like the takeaway. Find the recipe and key ingredients you need to make it at home; it also works with Chinese Beef Curry.

Plus in this post, I'll show to get the chicken really tender and soft, just like it is from a Chinese takeaway.

Chinese Chicken Curry

Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurants and takeaways but try this and you'll be impressed.

Two vital ingredients for Chinese Chicken Curry that tastes just like the takeaway.

One is Hot and Spicy Curry Sauce Concentrate and the other a sauce mix sold in a packet, brand name Mai Mai Genuine Chinese Curry Mix

A tub of the curry sauce concentrate will last for ages, just keep it in the fridge.

The packet mix will last for a good while too if you store the opened packet in a sealed container.

It was my brother who first dabbled about in the kitchen and came up with this recipe which it has to be said is spot on.

How to get really tender and soft chicken:

But you might wonder, how the chicken is always so tender in Chinese restaurants? I asked the woman in a Chinese supermarket how it was done and this is what I was told.

All I can say is, it may sound strange, but it works. Frying cubes of chicken can sometimes result is it ends up a bit on the tough side and here's how to avoid that happening.

First, get a small piece of paper and write yourself a note saying 'Rinse' (seriously do this)!

Now in a small bowl, mix together the following:

2 teaspoons of cornflour (known as cornstarch in the US)
2 teaspoons of baking soda
1 tablespoon of Shaoxing (Chinese rice wine)

Add the cubed chicken and stir so it is fully coated with the mixture. It won't look like there is enough but there is to cover the chicken but there is.

Cover the chicken with cling film and put the note on top. It's so, so easy to forget the rinse the chicken and if you don't you won't be able to eat it because of the baking soda taste. 

After 10 minutes or so, remember to rinse the chicken and pat dry with kitchen paper before cooking.

Chinese Chicken Curry

Chinese Chicken Curry 

Ingredients:

Serves 2-3

a good glug of vegetable oil (about 2 tablespoons)

2 chicken breast fillets - cubed

1 large onion - cut into 1-inch chunks

2 cloves of garlic - finely chopped

a few mushrooms - quartered

a handful of frozen peas that have been cooked in slightly salted water

2 tablespoons of 'Hot and Spicy' Curry Sauce Concentrate

5 tablespoons of 'Genuine Curry sauce Mix'

1 tablespoon of dark soy sauce

350ml cold water in a jug

Method:

If you followed the above in my post on how to make your chicken tender - have you rinsed it?!

Heat up a skillet or wok and add the oil. Fry the onion stirring for a few seconds before adding the cubed chicken, hot and spicy sauce concentrate and the garlic.

Let the chicken and onion brown a little, but try to not let the onion get too soft as you want it to have a bit of 'crunch'. After a few minutes add the mushrooms.

Now get a jug and in it, mix together the curry sauce mix with some cold water (about 350ml to start) and add this to the chicken and onions.

Bring to the boil and then turn down to a simmer. Now add the cooked peas and keep stirring as it will thicken quickly.

You can add more water if you need to get it to the right thickness. When the chicken is cooked through, add the soy sauce to taste.

You can add more of the hot and spicy concentrate if you like, just have a taste and decide.

Make sure the chicken is cooked through and serve immediately with rice.

I served mine with egg fried rice.


Chinese, Recipe, Curry, Chicken, Beef, Curry sauce
Chinese recipes, Chicken, Curry, Sauce
Chinese
Yield: 2-3
Author:

Chinese Chicken Curry

Chinese Chicken Curry

How to make Chinese curry sauce just like it is from the takeaway.

ingredients:

  • a good glug of vegetable oil (about 2 tablespoons)
  • 2 chicken breast fillets - cubed
  • 1 large onion - cut into 1-inch chunks
  • 2 cloves of garlic - finely chopped
  • a few mushrooms - quartered
  • a handful of frozen peas that have been cooked in slightly salted water
  • 2 tablespoons of 'Hot and Spicy' Curry Sauce Concentrate
  • 5 tablespoons of 'Genuine Curry sauce Mix'
  • 1 tablespoon of dark soy sauce
  • 350ml cold water in a jug

instructions:

How to cook Chinese Chicken Curry

  1. If you followed the above in my post on how to make your chicken tender - have you rinsed it?!
  2. Heat up a skillet or wok and add the oil. Fry the onion stirring for a few seconds before adding the cubed chicken, hot and spicy sauce concentrate and the garlic.
  3. Let the chicken and onion brown a little, but try to not let the onion get too soft as you want it to have a bit of 'crunch'. After a few minutes add the mushrooms.
  4. Now get a jug and in it, mix together the curry sauce mix with some cold water (about 350ml to start) and add this to the chicken and onions. Bring to the boil and then turn down to a simmer. Now add the cooked peas and keep stirring as it will thicken quickly.
  5. You can add more water if you need to get it to the right thickness. When the chicken is cooked through, add the soy sauce to taste.
  6. You can add more of the hot and spicy concentrate if you like, just have a taste and decide.
  7. Make sure the chicken is cooked through and serve immediately with rice. I served mine with egg fried rice.
Created using The Recipes Generator

16 comments

  1. What a great tip for marinating the chicken first Jan!! Thanks so much for sharing it. That curry looks fabulously tasty!

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  2. It sounds so delicious... nice with the chinese rice wine!

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  3. Baking soda! Wow - have to try that!

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  4. Very interesting Jan and the curry looks super.

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  5. We don't have curry at Chinese take aways in the States! I wonder how different the menu is?

    Thanks for the tip on making the chicken more tender!

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  6. That's interesting - great looking curry.

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  7. I've never had this dish. I'm going to try to find those ingredients and give it a try. Fabulous! tip on chicken tenderizing. I always wondered about it!

    Thanks for sharing, Jan:)

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  8. Hmmm so that' show they do it is it? Will definately give this a try, thanks Jan

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  9. Just tried it...the pre marination works a treat

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  10. Cooked this last night, Amazing !! The chicken was so tender, just like the takeaway :-)

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  11. Cooked this last night - Amazing !! Chicken was so tender. Thanks, it tasted just like the takeaway :-)

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  12. Hi, any chance of an update i cant seem to find the mia mia sauce mix in the uk or if any1 has any links to find it...i need to try this :)

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  13. Hi hpauline

    I've amended the links so I hope this helps - I hadn't realised the link was broken so thank you.

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  14. dear jann.
    thank you for your recipe on chinese chicken curry.
    your recipe calls for 5 tablespoons of genuine curry sauce mix,
    can i substitute it for another sauce mix, as it is difficult to get hold of
    thank you

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  15. Hi Thomas - I'm sure you can as long as it's a packet mix and not Indian flavoured curry.

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I love to hear from everyone so thanks for taking the time to comment.

Please note comments containing links will not be published.

Cheers
Jan