BATTER – self-raising flour – cornstarch – salt & sugar – Chinese Five Spice – water – chicken breast
SAUCE – vegetable oil – red chilli & fresh ginger – lemon – sweet chilli sauce – soy sauce & honey – water & cornstarch
1. Heat enough oil in a wok to be able to submerge the chicken pieces. 2. Mix all the batter ingredients in a large bowl
3. Test the temperature of the oil by dropping a small amount of batter into the wok. 4. Dredge the chicken in the batter and fry it in batches for 6 to 8 minutes.
5. Remove the cooked chicken with a slotted spoon and drain on paper towels. 6. Discard the oil and clean the wok.
7. Heat the fresh oil in the wok and gently fry the ginger. 8. Add the lemon juice, sweet chilli sauce, soy sauce and honey.
9. Make a slurry, by adding the water and cornstarch to a cup and mixing until all the lumps have gone. 10. Turn up the heat, pour the slurry into the wok and stir vigorously.
11. Tip in the chicken pieces and stir until everything is covered. 12. Serve with plain white rice, topped with spring onions and sesame seeds. Enjoy!