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Serves 4

Prep time: 20 minutes 

Cook time: 15 minutes



  • ± 700g boneless skinless chicken thighs, sliced into bite sized pieces
  • 2 XL free-range eggs
  • 75g flour
  • 75g cornstarch
  • Neutral oil, for frying


  • 60g Goldcrest Honey
  • 4 Tbsp Safari Rice Vinegar
  • 80ml soy sauce
  • 1 Tbsp toasted sesame oil
  • 2 tsp cornstarch
  • 1 tsp neutral or olive oil 
  • 2 tsp fresh garlic, minced
  • 2 tsp fresh ginger, grated 
  • 1-2 bird’s eye chillies, sliced 
  • 2 Tbsp white sesame seeds, lightly toasted
  • Salt, to taste 
  • Spring onions, sliced, for garnish
  • White rice, for serving


  1. Combine flour and cornstarch in a bowl. Whisk to combine.
  2. Beat eggs in a bowl, lightly season with salt. 
  3. Dip each piece of chicken until fully coated. 
  4. Transfer to the flour and starch mixture and coat well. Repeat the process with all the chicken.
  5. Heat a few cm of neutral oil in a large wide pan to 180˚C.
  6. Place a few pieces of chicken at a time into the pan. 
  7. Cook for about 5 minutes depending on the size of your chicken pieces until crispy. The starchy coating will not go a deep golden brown so do not overcook. Repeat with the remaining chicken
  8. Drain on paper towel.
  9. While the chicken is cooking, combine the Goldcrest Honey, Safari Rice Vinegar, soy sauce, sesame oil and cornstarch in a bowl. Whisk well. 
  10. Heat the teaspoon of neutral oil in a large pan over medium heat. 
  11. Add the garlic, ginger and chilli. Cook for 30 seconds. 
  12. Add the honey sauce mixture and bring to a simmer. 
  13. Cook for 2-3 minutes until just thickened and coats the back of a spoon. 
  14. Place the crispy chicken in a large bowl, pour over the sauce and toss to coat well. 
  15. Sprinkle with sesame seeds and mix.
  16. Serve over white fluffy rice and scatter with spring onions. Enjoy!