This Chinese-inspired three-course comfort meal brings together chicken balls, salt and chilli chips, and crispy seaweed – a combination that works brilliantly for a weekend treat or when you fancy something really tasty without ordering in.
The chicken balls start with a simple velveting technique – a method that keeps the meat tender and moist. The batter uses sparkling water for lightness, creating that distinctive puffy coating we all enjoy. Don’t worry about getting them perfectly round; the irregular shapes actually make them more authentic.
The salt and chilli chips might be my favourite part of this meal. The combination of the five-spice, garlic and chilli creates that distinctive flavour that makes these chips so moreish. You can make your own chips like I’ve done here, or just use shop-bought. The quick stir-fry with fresh peppers and onions at the end brings everything together. You can adjust the chilli to suit your own taste – add more if you like a proper kick.
For the crispy seaweed, we’re using either kale or cabbage instead of actual seaweed, just like most Chinese restaurants do. The trick is cutting it finely and making sure it’s completely dry before frying – this ensures it crisps up nicely. The light dusting of five-spice, sugar and salt gives it that sweet-savoury balance that makes it so hard to stop eating.
None of these dishes are complicated, but they do require a bit of organisation. I find it easiest to prepare all the ingredients first, then start with the seaweed, followed by the chicken balls, and finally the chips so everything comes together while it’s still hot.
Serve this spread family-style in the middle of the table, and you’ll have created your own Chinese feast without the delivery charge.
Chinese Fakeaway Feast
Salt and Chilli Chips
- 3 large baking potatoes, peeled and cut into chips (or frozen chips)
- 1 red pepper, thinly sliced
- 3 cloves of garlic, minced
- 1 red onion, cut into half moons
- 2 large red chillies, thinly sliced
- 2 spring onions, roughly chopped
- 1 tsp Chinese 5 spice
- 1/2 tsp red chilli flakes
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/4 tsp MSG (optional)
- 1 tsp white sugar
- Vegetable oil for frying
Chicken Balls
- 2 chicken breasts, cut into strips
- Salt, to taste
- White pepper, to taste
- 1/2 tsp baking soda
- 1 tbsp self-raising flour
- Vegetable oil for frying
- 200g self-raising flour
- 1 tsp salt
- 300ml cold sparkling water
- 1/2 tsp vegetable oil
Crispy Seaweed
- 1 large bunch of kale or green cabbage, finely shredded
- 1 tsp salt
- 1 tsp Chinese 5 spice
- 2 tsp light brown sugar
- Vegetable oil for frying
Salt and Chilli Chips
- 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.
- In a small bowl, mix together the Chinese 5 spice, garlic powder, white pepper, salt, sugar, and MSG (if using).
- 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.
- Add the sliced red pepper and continue to cook for another 30-45 seconds, stirring continuously.
- Add the cooked chips, the salt and pepper spice mix, and the spring onions.
- Toss everything together thoroughly to ensure the seasoning is evenly distributed throughout the chips.
Chicken Balls
- 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.
- 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.
- Heat vegetable oil in a deep fryer or wok to 180°C.
- Dip the velveted chicken strips into the batter, ensuring they’re fully coated.
- Carefully lower into the hot oil and fry until golden brown and cooked through, about 4-5 minutes.
- Remove with a slotted spoon and drain on kitchen paper.
Crispy Seaweed
- Wash and thoroughly dry the kale or cabbage. Remove any tough stems and shred the leaves very finely.
- In a small bowl, mix together the salt, Chinese 5 spice, and light brown sugar.
- Heat vegetable oil in a wok or deep fryer to 180°C.
- Fry small batches of the shredded kale or cabbage until crisp but not burnt, about 30-45 seconds.
- Remove with a slotted spoon and drain on kitchen paper.
- While still hot, sprinkle the salt, sugar, and Chinese 5 spice mixture over the crispy seaweed.
