British Takeaway-style Chinese Curry
The sauce tastes just like chip shop curry sauce.
Plus, I'll tell you how to velvet chicken so it becomes really tender and soft, just like it is from a Chinese takeaway.
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 Goldfish brand Hot and Spicy Curry Sauce Concentrate. A tub of curry sauce concentrate will last for ages, just keep it in the fridge.
The other is a sauce mix sold in a packet; the brand Mai Mai Genuine Chinese Sauce Curry Mix.
The packet mix will last ages 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 has to be said is spot on.
How to velvet chicken
Have you ever wondered how the chicken in stir-fries at your favourite Chinese restaurant is unbelievably tender?
It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda.
So, I asked the woman in a local Chinese supermarket how it was done - it may sound odd but it works.
I suggest you get a piece of paper and write a note saying 'Rinse chicken'(seriously do this)!
If you forget your whole dish will be ruined. 😱
- For every chicken breast mix in 1 teaspoon of baking soda (bi-carb)
- Marinate for just 15 minutes and no more otherwise the chicken will start to break down.
- Rinse really well under cold running water, and pat with a few sheets of kitchen paper towel to dry
Then cook your favourite Chinese recipe and you will have the most tender chicken breast you’ve ever had, just like at Chinese restaurants!
Velveting chicken does not add any flavour so it tastes exactly like normal chicken; it's only the texture that's altered.
The chicken fibres are broken down so the chicken becomes much softer on the inside and surface and Velvet-like, hence the name!
Ingredients
Serves 2-3
- 2 tablespoons vegetable oil
- 2 chicken breast fillets - cubed
- 1 large brown onion - cut into 1-inch chunks
- 2 fat cloves of garlic - minced or very finely chopped
- a few chestnut mushrooms - quartered
- a handful of frozen peas - cooked in slightly salted water
- 2 tablespoons of Hot and Spicy Curry Sauce Concentrate
- 1 tablespoon of dark soy sauce - or to taste
Make the sauce - mix together in a jug
- 5 heaped tablespoons of Genuine Curry Mix
- 350ml cold water - you may need a bit more if your sauce is too thick when cooked
How to make Chinese chicken curry
If you used the method to velvet the chicken rinse it well and dry it on kitchen paper.
Start by making the sauce in a jug and set aside.
Heat a skillet or wok and add the oil. Fry the onion for a few seconds and then add garlic and chicken. Stir-fry for a few minutes before adding the hot and spicy sauce concentrate.
Let the chicken and onion brown a little, don't let the onion get too soft as you want it to have a bit of crunch.
After a few minutes add the mushrooms.
Now pour in the curry sauce mixture and stir well. Bring to the boil and then turn down to a simmer.
Add the cooked peas and keep stirring as it will thicken quickly. Add a little more water if it's too thick.
Add the soy sauce, make sure the chicken is cooked thoroughly and serve immediately. I served mine with egg-fried rice.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Chinese Chicken Curry Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 chicken breast fillets - cubed
- 1 large brown onion - cut into 1-inch chunks
- 2 fat cloves of garlic - minced or very finely chopped
- a few chestnut mushrooms - quartered
- 2 tablespoons of Hot and Spicy Curry Sauce Concentrate
- 1 tablespoon of dark soy sauce - or to taste
- a handful of frozen peas - cooked in slightly salted water
- 5 heaped tablespoons of Genuine Curry Mix
- 350ml cold water - you may need a bit more when it's cooked if your sauce is too thick
Instructions
- If you used the method to velvet the chicken rinse it well and dry it on kitchen paper.
- Start by making the sauce in a jug and set aside.
- Heat a skillet or wok and add the oil. Fry the onion for a few seconds and then add garlic and chicken. Stir-fry for a few minutes before adding the hot and spicy sauce concentrate.
- Let the chicken and onion brown a little, don't let the onion get too soft as you want it to have a bit of crunch. After a few minutes add the mushrooms.
- Now pour in the curry sauce mixture and stir well. Bring to the boil and then turn down to a simmer.
- Add the cooked peas and keep stirring as it will thicken quickly. Add a little more water if it's too thick. Add the soy sauce, make sure the chicken is cooked thoroughly and serve immediately. I served mine with egg-fried rice.
Notes
First, get a small piece of paper and write yourself a note saying 'Rinse the chicken'
For every chicken breast mix in 1 teaspoon of baking soda (bi-carb)
Marinate for just 15 minutes and no more or the chicken will start to break down.
Rinse well under cold running water, and pat with a few sheets of kitchen paper towel to remove excess water.
What a great tip for marinating the chicken first Jan!! Thanks so much for sharing it. That curry looks fabulously tasty!
ReplyDeleteIt sounds so delicious... nice with the chinese rice wine!
ReplyDeleteBaking soda! Wow - have to try that!
ReplyDeleteVery interesting Jan and the curry looks super.
ReplyDeleteWe don't have curry at Chinese take aways in the States! I wonder how different the menu is?
ReplyDeleteThanks for the tip on making the chicken more tender!
That's interesting - great looking curry.
ReplyDeleteI'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!
ReplyDeleteThanks for sharing, Jan:)
That curry looks good!
ReplyDeleteHmmm so that' show they do it is it? Will definately give this a try, thanks Jan
ReplyDeleteJust tried it...the pre marination works a treat
ReplyDeleteCooked this last night, Amazing !! The chicken was so tender, just like the takeaway :-)
ReplyDeleteCooked this last night - Amazing !! Chicken was so tender. Thanks, it tasted just like the takeaway :-)
ReplyDeleteHi, 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 :)
ReplyDeleteHi hpauline
ReplyDeleteI've amended the links so I hope this helps - I hadn't realised the link was broken so thank you.
dear jann.
ReplyDeletethank 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
Hi Thomas - I'm sure you can as long as it's a packet mix and not Indian flavoured curry.
ReplyDelete