Crispy Chilli Kangaroo Stir Fry

WHAT YOU'LL NEED

500g Paroo kangaroo strip loin, thinly sliced
1 egg
2 tbsp cornflour
Salt & pepper, to taste
Coconut oil (or another neutral oil).

Stir-Fry & Sauce:
1 onion, sliced
1 red capsicum, sliced
2–3 cloves garlic, finely chopped
1 tsp fresh ginger, finely sliced
1 red chilli, sliced (to taste)
1 tbsp chilli flakes
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp ketchup manis 
1 tbsp rice vinegar

To Serve:
Steamed rice or noodles
Spring onions, sliced
Sesame seeds
Chilli flakes
Coriander

HOW TO COOK IT

1. Prepare the roo

• Slice kangaroo and place in a bowl and add the egg. Mix well to coat.
• Add cornflour, salt and pepper/ Toss until evenly coated. The mixture will be sticky, this helps create a crispy coating when cooked.

2. Cook the roo

• Heat neutral oil in a pan or wok over high heat until oil is very hot.
• Fry the roo in batches until crispy, golden and just undercooked..
• Remove from the pan and set aside on paper towel.

3. Cook the vegetables

• In the same pan, remove excess oil, leaving about 1 tbsp.
• Add onion, capsicum, garlic, ginger and chilli.
• Stir-fry for 2–3 minutes until slightly softened but still crisp.

4. Make the sauce

• Mix together chilli flakes, soy sauce, sweet chilli sauce, ketchup manis, vinegar and add to the vegetables in the pan
• Stir and allow to bubble for 1-2 minutes until slightly thickened.

5. Bring it together

• Return the crispy roo to the pan.
• Toss well to coat the meat in the sauce.
• Cook for another 1–2 minutes until everything is glossy and combined.

6. Serve

• Serve immediately with rice or noodles.
• Garnish with spring onions, coriander, chilli flakes and sesame seeds.

Chef’s Tips

Hot pan is key: The oil must be hot before frying. This gives you that signature crispy texture.
Cook in batches: Overcrowding the pan will steam the meat instead of crisping it.
Serve immediately: This dish is best eaten fresh while the coating is still crispy.