Allergy free crispy Chinese honey chicken recipe

Ingredients

• 2 chicken breasts, cut into 2cm chunks
• Oil for frying (enough to layer the bottom of a wok or enough to deep fry)

Batter

• 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

Sauce

• 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

Batter

• 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.