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China box with battered chicken
Dinner

China box with battered chicken

Homemade china box with crisp battered chicken, egg noodles and wok vegetables. Takeaway energy at home — plenty of crunch and flavor, made simply in a pot.

StreetfoodDinnerWeekendMain CourseKyllingStandard
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50 min total
4 servings
Medium

Ingredients

servings
Units

  • China box (noodles and vegetables)

    • 8.8 oz Egg noodles
    • 8½ cup Water (for boiling)
    • 1 tsp Salt (for the water)
    • about 0.4 cup Sunflower or grapeseed oil
    • 2 fed Garlic
    • 1 stk Leek, cleaned weight
    • 2 stk Carrots, peeled weight
    • 1 knsp Salt (to taste)
    • 2 tbsp Soy sauce (to taste)
    • 1 tsp Chinese five-spice (to taste)

  • Chicken

    • 1.1 lb Chicken breast
    • about 0.6 cup Wheat flour, for dredging the chicken

  • Tempura batter and oil in the pot

    • 12⅔ cup Oil
    • about 0.4 cup Wheat flour
    • 1.7 fl oz Cornstarch
    • 1 tsp Baking powder
    • 1 tsp Paprika
    • 1 tsp Salt
    • ½ tsp Garlic powder
    • ½ tsp Onion powder
    • about 0.6 cup Sparkling water

Instructions

  1. 1

    Heat the oil in a pot

    1. Pour the oil into a large, high-sided pot.
    2. Heat the oil to 180°C / 350°F.
    5 min
    180°C
    Pot
  2. 2

    Mix the tempura batter

    1. Whisk the wheat flour, cornstarch, baking powder, paprika, salt, garlic powder and onion powder together.
    2. Add the sparkling water and whisk to a smooth, lightly runny batter.
    5 min
    Bowl
  3. 3

    Prep the chicken

    1. Cut the chicken breast into bite-sized pieces.
    2. Dredge the chicken pieces in wheat flour.
    3. Then dip them in the tempura batter so they are coated.
    5 min
    KnifeCutting BoardBowl
  4. 4

    Fry the chicken until crisp

    1. Carefully lower the chicken pieces into the hot oil.
    2. Fry for 4–5 minutes until golden, crisp and cooked through.
    3. Turn them as they cook so they brown evenly.
    4. Lift the chicken out and place it on a rack so it does not go soft.
    8 min
    180°C
    Pot
  5. 5

    Prepare the vegetables

    1. Finely chop the garlic.
    2. Coarsely grate the carrots.
    3. Slice the leek thinly.
    7 min
    KnifeCutting Board
  6. 6

    Cook the noodles

    1. Bring water to a boil and add salt.
    2. Cook the noodles for a few minutes until soft.
    3. Drain and let the noodles drip dry.
    5 min
    Pot
  7. 7

    Stir-fry the vegetables and toss in the noodles

    1. Heat a wok or large pan well.
    2. Add 5–6 tbsp of the oil to the wok and let it get hot.
    3. Fry the garlic and leek briefly until fragrant.
    4. Add the carrots and keep frying until the vegetables are lightly golden.
    5. Toss in the drained noodles.
    6. Season with salt, soy sauce and Chinese five-spice.
    8 min
    Pan
  8. 8

    Serve

    1. Arrange the noodles and vegetables in bowls or boxes.
    2. Top with the crisp battered chicken and serve right away.
    2 min

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Details

Nutrition

Calories

780kcal

Protein

38g

Fat

32g

Carbs

75g

Serving Size

550g

Dietary

Allergens

Gluten

Serving

Suggestions

  • • Serve right away — the chicken is crispest straight from the oil.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Extra soy sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. The chicken is crispest the same day.

Tips

Preparation

  • • Mix the tempura batter just before use — it should stay light and airy.

Cooking

  • • Fry in small batches so the oil stays hot and the chicken stays crisp.

Serving

  • • Put the chicken on a rack — not on paper towels — so it stays crisp.

Variations

Flavor

  • Umami and spiced

Health

  • Homemade takeaway

Method

  • Battered and wok-fried

Toppings

  • Extra soy sauce

Author

C

Camilla

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Author

C

Camilla