How to make Chinese takeaway-style food at home – without the ‘nasties’

Kwoklyn Wan knows his way around a wok – and why your takeaway might not be as tasty as it could be - (Sam Folan)

Food from your favourite local Chinese takeaway might be comforting and familiar, but due to the speed it’s cooked – with a lot of deep frying – and cost-saving ingredients, it’s not the healthiest.

“Everything’s pretty much deep fried because it’s the speed of cooking,” says chef and restaurateur Kwoklyn Wan. “If people are able to take the time and get some nice ingredients, you can actually make really nice food at home that tastes very similar, if not exactly the same, as their Chinese takeaway flavours. But it’s not got all the horrible nasties in there.”