Ingredients

Batter

• 500g of chicken, thigh or breast, cut into thin slices
• 1 egg white
• 1/4 cup plain flour
• 1/4 cup cornstarch
• 1/4 tsp bicarb soda
• 1/4 tsp salt
  

Sauce

• 1 tsp corn starch
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1/4 cup honey
• Splash of water to thin out

Method

1. Combine batter ingredients
2. Cut chicken into strips
3. Add the chicken and coat, leave for 15 minutes
   
4. Combine sauce ingredients, add a splash of water to help thin it
5. In batches, deep fry the chicken at 170c - only until blonde
6. Fry again at 200c until golden brown
7. Heat a wok with oil
8. Add sauce and boil
9. Add the chicken and toss through the sauce
10. Serve and dress with sesame seeds