Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
Chicken:
- ± 700g boneless skinless chicken thighs, sliced into bite sized pieces
- 2 XL free-range eggs
- 75g flour
- 75g cornstarch
- Neutral oil, for frying
Sauce:
- 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
Method:
- Combine flour and cornstarch in a bowl. Whisk to combine.
- Beat eggs in a bowl, lightly season with salt.
- Dip each piece of chicken until fully coated.
- Transfer to the flour and starch mixture and coat well. Repeat the process with all the chicken.
- Heat a few cm of neutral oil in a large wide pan to 180˚C.
- Place a few pieces of chicken at a time into the pan.
- 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
- Drain on paper towel.
- While the chicken is cooking, combine the Goldcrest Honey, Safari Rice Vinegar, soy sauce, sesame oil and cornstarch in a bowl. Whisk well.
- Heat the teaspoon of neutral oil in a large pan over medium heat.
- Add the garlic, ginger and chilli. Cook for 30 seconds.
- Add the honey sauce mixture and bring to a simmer.
- Cook for 2-3 minutes until just thickened and coats the back of a spoon.
- Place the crispy chicken in a large bowl, pour over the sauce and toss to coat well.
- Sprinkle with sesame seeds and mix.
- Serve over white fluffy rice and scatter with spring onions. Enjoy!