Supplied by Adam Liaw
Preparation Time 20 mins
Cooking Time 15 mins
Serves 4
Ingredients
- 500 g chicken breast, cut into long strips
- 1-2 litres oil for deep-frying, plus extra for wok frying
- 1 tsp toasted sesame seeds, to serve
Alkaline batter - 1 egg white
- ½ cup plain flour
- ¼ cup cornflour
- ¼ tsp bicarbonate of soda
- ½ cup cold water
- ¼ tsp salt
Honey sauce - 1 clove garlic, minced
- 1 cm ginger, grated
- ¼ cup Ligurian honey
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- ¼ cup water
- 1 tsp cornflour
Method
- Combine the chicken with the ingredients for the batter and mix to combine. Set aside for at least 15 minutes. Combine the ingredients for the honey sauce and stir well.
- Heat the oil in a large saucepan to around 175C. Fry the chicken in batches for about 5 minutes until cooked through, then heat the oil to 200C and fry the chicken again in batches until brown and crisp.
- Heat a wok over high heat and add a touch of oil, then add the honey sauce. Bring to a simmer and simmer for about 2 minutes until thickened. Add the fried chicken and toss to coat in the sauce. Remove to a plate and scatter with sesame seeds to serve.
