How to Cook Crispy Shredded Beef or Chicken Peking-Style

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Crispy Shredded Beef or Chicken Peking-Style Recipe


  • 500g chicken breast or beef cut into thin strips
  • 1 egg
  • ½ cup tapioca starch
  • 1 tsp salt
  • 2 Tbsp hoisin sauce
  • 2 Tbsp tomato ketchup
  • 2-3 Tbsp sugar
  • 1 Tbsp lemon juice or vinegar
  • 3 Tbsp sesame seeds (optional)
  • ¼ cup carrot cut into long, thin shreds
  • 3 cloves garlic, minced
  • 2 whole chillies, sliced
  • 1 stalk green onion, sliced
  • Oil for deep-frying


  1. Heat up oil to about 180°C.
  2. Crack egg in bowl and toss meat in it.
  3. Transfer meat into separate bowl and add tapioca starch and salt. Coat well.
  4. Gently separate the strands before adding to oil. Deep-fry for 10 minutes or until the oil bubbles start to dissipate.
  5. Transfer onto paper towels or colander.
  6. Deep-fry carrot until crispy, then remove.
  7. Remove all but 1 Tbsp oil from wok.
  8. Saute garlic, chilli and green onions, add hoisin sauce, tomato ketchup, sugar and lemon juice.
  9. Simmer until thickened into a glaze, then add meat and carrot shreds.
  10. Toss well and sprinkle with toasted sesame seeds.
  11. Remove from heat and serve.

Peking-style chicken

   Rode Mic

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