Top 16 'Delivery-Defeating' Fakeaway Dishes to cook at home for That Takeout-Taste Without the Price Tag
We’ve all been there. It's 7 PM on a Tuesday, you're exhausted, and the siren song of a food delivery app is calling your name. The promise of a hot, delicious meal arriving at your doorstep with just a few taps is almost too good to resist. But then comes the bill, the delivery fee, the tip... and suddenly that "convenient" meal costs a small fortune. Plus, let's be honest, half the time it arrives lukewarm and not quite as good as you'd imagined.
What if I told you that you could recreate that same mouth-watering, takeout-style experience in your own kitchen? Welcome to the wonderful world of "fakeaway" – the art of making delivery-defeating dishes at home. It’s not about complicated, chef-level recipes. It’s about smart techniques and simple ingredients that deliver that crave-worthy flavor you love, but faster than the delivery driver could ever get to you.
This isn't just about saving money (though you'll save a lot). It's about taking back control. You decide the quality of the ingredients, the amount of salt and oil, and the spice level. You get to enjoy your food piping hot, straight from the pan. So, let's hang up on delivery and get our aprons on. Here are 16 of the absolute best fakeaway dishes that will make you delete those delivery apps for good.
1. Ultimate Sweet and Sour Chicken
This is the undisputed king of Chinese takeout menus. That perfect combination of crispy fried chicken coated in a glossy, tangy, and sweet sauce is pure comfort. The problem with delivery? The chicken often steams in its container, arriving soggy and sad. Making it at home guarantees every piece is shatteringly crisp.
The secret lies in a technique called "velveting" the chicken and then double-frying it. First, toss your chicken pieces in a marinade with cornstarch, which creates a protective layer. A quick first fry cooks the chicken through, and a second, hotter fry right before saucing creates an incredibly durable, crispy shell that stands up to the vibrant sauce.
Pro-Tip: Use a combination of rice vinegar, ketchup (yes, ketchup!), sugar, and soy sauce for the perfect sauce base. Don't be afraid to add chunks of pineapple, bell peppers, and onion for that classic restaurant look and taste.
2. Speedy Beef and Broccoli
A true weeknight warrior, beef and broccoli is a healthy-ish option that feels like a treat. It’s a simple dish, but getting the texture of the beef just right is what separates a homemade attempt from a restaurant-quality meal. The key is tender, melt-in-your-mouth beef and broccoli that is bright green and crisp-tender, not mushy.
Again, the secret is velveting the beef. Tossing thin slices of flank or sirloin steak with a little cornstarch, soy sauce, and a touch of baking soda before stir-frying makes a world of difference. The baking soda tenderizes the meat, while the cornstarch helps it brown beautifully and thicken the sauce.
Pro-Tip: Blanch your broccoli florets in boiling water for just 60 seconds, then immediately plunge them into ice water before adding them to the stir-fry at the very end. This locks in their vibrant green color and ensures they stay perfectly crisp.
3. Perfect Pad Thai
That glorious tangle of rice noodles, shrimp or chicken, tofu, and peanuts in a sweet, sour, and savory sauce is a top-tier takeout order. Many home cooks are intimidated by Pad Thai, thinking the flavor is too complex to replicate. In reality, it’s all about prepping your ingredients beforehand (mise en place) and working quickly over high heat.
The soul of Pad Thai is its sauce. While you can find pre-made sauces, making your own is simple and infinitely better. The one non-negotiable ingredient is tamarind paste or concentrate. It provides that unique tangy, sour flavor that palm sugar and fish sauce balance out. Don’t overcrowd the pan, and cook in batches if you have to, ensuring the noodles get a chance to char slightly.
Pro-Tip: Soak your dried rice stick noodles in warm (not boiling) water until they are pliable but still have a firm bite, like al dente pasta. They will finish cooking in the wok, absorbing all the flavor from the sauce.
4. Homemade Pepperoni Pizza
Forget frozen, and definitely forget the forty-five-minute wait for a greasy, overpriced pie. Homemade pizza is a game-changer. It's fun to make, completely customizable, and the taste of a freshly baked pizza, with its bubbly cheese and crisp crust, is simply unbeatable.
You don't need a fancy pizza oven to achieve a great crust. The trick is to get your home oven as hot as it can possibly go and to use a pre-heated surface. A pizza stone is great, but a heavy-duty baking sheet flipped upside down works just as well. This intense initial heat blast hits the dough and creates "oven spring," resulting in a light, airy crust with a crispy bottom.
Pro-Tip: Use low-moisture, whole-milk mozzarella (the kind you buy in a block and shred yourself), not the fresh balls packed in water. It melts better and won't make your pizza soggy.
5. Creamy Chicken Tikka Masala
Arguably one of the most popular curries in the world, Chicken Tikka Masala is rich, creamy, and packed with aromatic spices. Its bright orange hue and complex flavor profile make it seem like a dish that must take hours, but a clever version can be on your table in under 45 minutes.
The two-part process is key: marinating and sauce-making. Marinating chicken chunks in a mixture of yogurt, lemon juice, and spices (like garam masala, turmeric, and cumin) tenderizes the meat and infuses it with flavor. While it marinates, you can build your sauce with a base of onion, garlic, ginger, and tomatoes, finishing it with a touch of cream for that signature luxurious texture.
Pro-Tip: For a smokier, more authentic "tandoori" flavor, char the marinated chicken pieces under your oven's broiler or in a searing-hot cast-iron pan before adding them to the sauce.
6. Crispy Chicken Katsu Curry
This Japanese comfort food classic is a triple threat of textures and flavors: incredibly crispy panko-crusted chicken, fluffy white rice, and a sweet and savory curry sauce. It’s the kind of meal that feels incredibly indulgent, and making it at home ensures the chicken cutlet is perfectly crunchy.
The magic is in the Panko breadcrumbs. These Japanese-style flakes are larger and airier than regular breadcrumbs, so they absorb less oil and result in a lighter, crunchier coating. The curry sauce is also surprisingly easy to make, often starting with a store-bought Japanese curry roux block, which is then elevated with grated apple, honey, and soy sauce.
Pro-Tip: After breading your chicken cutlets, let them rest in the fridge for 15-20 minutes before frying. This helps the coating adhere to the chicken, so it won't fall off in the pan.
7. Better-Than-The-Restaurant Egg Fried Rice
Every great Chinese fakeaway feast needs a stellar side of egg fried rice. This is less a recipe and more a technique. Done right, it's a fluffy, savory dish where every grain of rice is separate and flavorful. Done wrong, it’s a mushy, clumpy mess.
The single most important rule of fried rice is to use cold, day-old cooked rice. Freshly cooked rice is too moist and will steam in the wok, causing it to clump. Chilling the rice dries out the surface of the grains, allowing them to fry properly. Use a wok or a large skillet over the highest heat you can manage, and keep everything moving.
Pro-Tip: Push your cooked rice and veggies to one side of the wok, add a little oil to the empty side, and scramble your eggs right in the pan. Once they're just set, chop them up with your spatula and mix everything together.
8. Sizzling Chicken or Steak Fajitas
Part of the joy of ordering fajitas at a restaurant is the spectacle: the sizzling platter arriving at your table in a cloud of aromatic steam. You can easily replicate that experience at home. It’s a fast, fun, and interactive meal that always feels festive.
A cast-iron skillet is your best friend here. Get it screaming hot before you add your seasoned strips of chicken or steak. You want to cook the meat and vegetables quickly and at a high temperature to get that beautiful char without overcooking them. The goal is tender meat and crisp-tender peppers and onions.
Pro-Tip: Make your own fajita seasoning with chili powder, cumin, paprika, garlic powder, and onion powder. It’s cheaper than the packets and you can control the salt and spice levels. Warm your tortillas directly over a gas flame for a few seconds per side for a soft texture and toasty flavor.
9. Rich & Creamy Butter Chicken
While often confused with Tikka Masala, authentic Butter Chicken (Murgh Makhani) is typically milder, richer, and, as the name suggests, more buttery. It’s a truly decadent dish that’s perfect for a special fakeaway night in. The sauce is velvety smooth and clings beautifully to the tender pieces of chicken.
The smoothness of the sauce comes from blending it. After cooking down the tomatoes, onions, garlic, and spices, use an immersion blender or a regular blender (be careful with hot liquids!) to blitz the sauce until it's completely silky. The finishing touches of butter and cream are stirred in at the end for richness.
Pro-Tip: Add a pinch of kasoori methi (dried fenugreek leaves) at the end of cooking. Crush the leaves between your palms as you sprinkle them in to release their unique, aromatic, and slightly savory flavor. It’s the secret ingredient in many restaurant versions.
10. Gourmet Smash Burgers and Fries
Sometimes, only a burger will do. But instead of settling for a lukewarm fast-food delivery, you can make a truly epic smash burger at home that rivals any gourmet burger joint. The technique is simple: you literally smash a ball of ground beef onto a scorching hot surface.
This method creates maximum surface contact with the pan, resulting in an incredibly savory, brown crust (thanks to the Maillard reaction) while keeping the inside juicy. Use ground beef with a higher fat content (80/20 is ideal) and a hot cast-iron skillet or griddle. Season simply with salt and pepper, top with American cheese for the perfect melt, and serve on a toasted brioche bun. Here on the Goh Ling Yong blog, we believe simple techniques often yield the best results.
Pro-Tip: For the crispiest homemade fries, use the double-fry method. Fry the cut potatoes at a lower temperature first to cook them through, then drain and fry them a second time at a higher temperature to get them golden brown and super crispy.
11. Authentic Thai Green Curry
Aromatic, spicy, and creamy, Thai Green Curry is a flavor explosion. It’s incredibly versatile—use chicken, prawns, or tofu, and pack it with your favorite vegetables like bamboo shoots, bell peppers, and Thai basil. The best part? It comes together in one pot in about 30 minutes.
While making your own curry paste from scratch is a rewarding project, using a high-quality, store-bought paste is a fantastic shortcut that doesn't compromise on flavor. Look for brands from Thailand, like Mae Ploy or Maesri. The key is to "fry" the paste in the thick coconut cream at the top of the can for a minute before adding the rest of the ingredients. This blooms the spices and deepens the flavor.
Pro-Tip: Finish your curry with a big squeeze of fresh lime juice and a handful of fresh Thai basil leaves right before serving. This brightens up the rich, creamy flavors and adds a final layer of authentic fragrance.
12. Restaurant-Style Loaded Nachos
This is the ultimate shareable fakeaway. A mountain of crispy tortilla chips piled high with seasoned ground beef, gooey melted cheese, jalapeños, salsa, and sour cream. The delivery version is almost always a disaster, arriving as a single, soggy chip-brick. At home, every bite can be perfect.
The biggest upgrade you can make is to your cheese. Instead of just sprinkling shredded cheese on top (which can get greasy), make a simple, smooth nacho cheese sauce. Gently heat milk with a little sodium citrate (a magical salt that acts as an emulsifier) and then whisk in your favorite grated cheese (like cheddar or Monterey Jack) until you have a liquid-gold sauce that stays perfectly smooth and dippable.
Pro--Tip: Spread your chips in a single layer on a baking sheet. This ensures maximum topping coverage and prevents the dreaded "naked chip" at the bottom of the pile.
13. Speedy Teriyaki Salmon
For a healthier but equally satisfying fakeaway, Teriyaki Salmon is a fantastic choice. It’s elegant, delicious, and incredibly fast. A beautiful piece of pan-seared salmon with crispy skin, glazed in a sweet and savory sauce, served over rice is a 20-minute meal that feels truly special.
Bottled teriyaki sauce is often gloopy and overly sweet. A homemade version is just four ingredients: soy sauce, mirin (sweet Japanese rice wine), sake, and a little sugar or honey. Simmer them together for a few minutes until the sauce thickens slightly. It's a game-changer.
Pro-Tip: To get that crispy salmon skin, make sure the fillet is very dry (pat it with paper towels), season it with salt, and place it skin-side down in a hot, lightly oiled, non-stick pan. Press down on it gently with a spatula for the first 20 seconds to prevent it from curling. Don't flip it until the skin is golden and releases easily.
14. Classic British Fish and Chips
A trip to the chippy is a British institution, but a truly great plate of fish and chips can be made in your own kitchen. The goal is a large, flaky piece of white fish (like cod or haddock) encased in a light, airy, and incredibly crispy batter, served alongside chunky, fluffy-on-the-inside chips.
The secret to a light-as-air batter is carbonation. Using ice-cold beer or sparkling water creates bubbles in the batter, which expand when they hit the hot oil, resulting in a super crispy, delicate shell that steams the fish to perfection inside.
Pro-Tip: As mentioned before, double-frying is the key to perfect chips. The first fry at a lower temp cooks them, and the second at a higher temp crisps them up. Let them drain well between fries.
15. Real Roman Carbonara (No Cream!)
Many takeout carbonara dishes are a heavy, gloopy mess made with cream and bacon. Authentic Carbonara from Rome is a masterpiece of simplicity and technique, relying on just four main ingredients: guanciale (cured pork jowl), Pecorino Romano cheese, black pepper, and egg yolks. The result is a silky, intensely savory sauce that lightly coats the pasta.
The "creamy" texture comes from an emulsion created off the heat. Whisk egg yolks with lots of grated pecorino and black pepper. Cook your pasta and render the fat from the guanciale. Then, combine it all in a bowl (not in the hot pan!) with a splash of the starchy pasta water, stirring vigorously until a smooth, glossy sauce forms. As Goh Ling Yong would say, understanding the science behind the cooking is half the battle.
Pro-Tip: Guanciale is traditional and has a unique flavor, but pancetta is a good substitute. Do not use smoked bacon, as the smoky flavor will overpower the delicate sauce.
16. Quick Pho-Style Noodle Soup
A real Pho broth simmers for hours to develop its deep, complex flavor. But on a weeknight, you can create a "cheater's" version that is still deeply aromatic and comforting. It's a fantastic light and healthy fakeaway option when you're craving something brothy and restorative.
The trick is to supercharge a good-quality store-bought beef or chicken broth. Toast whole spices like star anise, a cinnamon stick, and cloves in a dry pot for a minute to release their fragrant oils. Then, add your broth along with a charred onion and a piece of ginger, and let it simmer for just 20-30 minutes. This quick infusion adds a massive amount of authentic Pho flavor.
Pro-Tip: Serve with all the classic fixings on the side so everyone can customize their own bowl: fresh bean sprouts, Thai basil, cilantro, sliced chilies, and lime wedges.
Cooking your own fakeaway isn't just a trend; it's a lifestyle shift. It’s about rediscovering the joy of cooking, eating fresher, healthier food, and saving a significant amount of money in the process. It proves that you don't need a delivery service to enjoy incredible, world-class flavors right at your own dinner table.
So, the next time you feel the urge to tap that app, pause for a moment. Pick one of the dishes from this list and give it a try. You might just surprise yourself with how easy, fast, and unbelievably delicious your own "delivery-defeating" meal can be.
Which fakeaway dish will you be tackling first? Share your plans and your own favorite homemade takeout recipes in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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