- 2 chicken breasts, cut into 2cm chunks
- Oil for frying (enough to layer the bottom of a wok or enough to deep fry)
- 4 tbsp cornflour
- ¼ cup Orgran all purpose flour
- 1 tsp baking powder
- ½ cup water
- ½ tsp salt
- 2 tsp Orgran No Egg, whisked with 90mls water until thick
- 1 ½ tbsp oil
- 2 tsp ginger, minced
- 3 tsp garlic, minced
- 1 tsp salt
- 3 tbsp honey
- 1 tsp rice wine vinegar or white vinegar
- ½ cup water
- 1 tsp cornflour mixed with 1 tsp water
- Sesame seeds to garnish
Method:
- In a large bowl whisk all the batter ingredients together until smooth.
- Cover and allow the batter to sit for at least 30 minutes.
- Add the chicken chunks to the batter tossing to coat.
Frying
- Heat the oil on high.
- Fry chicken chunks in batches for 2 minutes or until the batter becomes firm, turning as little as possible to keep the batter on the chicken if not deep frying.
- Remove and drain the chicken on some paper towels.
Sauce
- Heat 1 ½ tbsp of oil in your wok.
- Add garlic and ginger and cook for 30 seconds.
- Add the salt, honey, vinegar, and water and mix well.
- Combine 1 tsp of water with 1 tsp of cornflour then add this to the sauce.
- Simmer for 2 minutes.
- Coat the chicken with the sauce and garnish with sesame seeds.
- Serve with white rice.
