Chinese Fakeaway Feast

• 2 Chicken Breast, cut into strips
• 3 Baking Potato, peeled and cut into chips (or frozen chips)
• 1 Red Pepper, thinly sliced
• 1 Red Onion, cut into half moons
• 3 Garlic, minced
• 2 Red Chilli, thinly sliced
• 2 Spring Onion, roughly chopped
• 1 Kale, large bunch, finely shredded (or green cabbage)
• 200 g Self-Raising Flour
• 1 tbsp Self-Raising Flour, for velveting chicken
• 300 ml Sparkling Water, cold
• Vegetable Oil, for frying
• 0.5 tsp Baking Soda
• 1 tsp Chinese 5 Spice
• 1 tsp Chinese 5 Spice, for crispy seaweed
• 0.5 tsp Red Chilli Flakes
• 0.5 tsp Garlic Powder
• 0.25 tsp White Pepper
• White Pepper, to taste
• 0.5 tsp Salt
• 1 tsp Salt, for batter
• 1 tsp Salt, for crispy seaweed
• Salt, to taste
• 0.25 tsp MSG, optional
• 1 tsp White Sugar
• 2 tsp Light Brown Sugar

Instructions

1. 1
   If using fresh potatoes, peel and cut into chips. Soak in salted water for about 30 minutes, drain well, then deep fry at 160°C for 5 minutes. Increase heat to 190°C and fry again until golden and crispy. If using frozen chips, cook according to package instructions.
2. 2
   In a small bowl, mix together the Chinese 5 spice, garlic powder, white pepper, salt, sugar, and MSG (if using).
3. 3
   Heat 2 tbsp of oil in a wok over high heat. Add the red onion, garlic, and red chillies. Stir-fry for about 30 seconds.
4. 4
   Add the sliced red pepper and continue to cook for another 30-45 seconds, stirring continuously.
5. 5
   Add the cooked chips, the salt and pepper spice mix, and the spring onions.
6. 6
   Toss everything together thoroughly to ensure the seasoning is evenly distributed throughout the chips.
7. 7
   In a small bowl, mix the chicken strips with salt, white pepper, and baking soda. Sprinkle with 1 tbsp self-raising flour and mix well to velvet the chicken.
8. 8
   In a separate bowl, make the batter by combining 200g self-raising flour, 1 tsp salt, 300ml cold sparkling water, and 1/2 tsp vegetable oil. Mix until smooth and let it rest for 10-15 minutes.
9. 9
   Heat vegetable oil in a deep fryer or wok to 180°C.
10. 10
    Dip the velveted chicken strips into the batter, ensuring they're fully coated.
11. 11
    Carefully lower into the hot oil and fry until golden brown and cooked through, about 4-5 minutes.
12. 12
    Remove with a slotted spoon and drain on kitchen paper.
13. 13
    Wash and thoroughly dry the kale or cabbage. Remove any tough stems and shred the leaves very finely.
14. 14
    In a small bowl, mix together the salt, Chinese 5 spice, and light brown sugar.
15. 15
    Heat vegetable oil in a wok or deep fryer to 180°C.
16. 16
    Fry small batches of the shredded kale or cabbage until crisp but not burnt, about 30-45 seconds.
17. 17
    Remove with a slotted spoon and drain on kitchen paper.
18. 18
    While still hot, sprinkle the salt, sugar, and Chinese 5 spice mixture over the crispy seaweed.