Ingredients
• 2 chicken breasts, cut into fine strips.
Dredge
• 300g cornflour
• 50g chilli flakes
• 50g garlic salt
• Pinch of cumin
Sauce
• 1 pepper cut into fine strips
• 1 small onion slices
• 1 red chilli sliced
• 2 cloves garlic peeled and thinly sliced
• 300ml sweet chilli sauce
• 100 ml dark soy sauce
• 150g runny honey
• Little oil for cooking
Method
1. Combine all the ingredients for the dredge in a large bowl and set aside.
2. In a large pan, heat a little oil and add the onion, pepper, chilli, and garlic, then fry until soft.
3. Add the other sauce ingredients to the pan with the onion and pepper mix and combine, bring to the boil, and reduce to a coating consistency.
4. While this is happening, coat your chicken strips in the cornflour dredge, making sure they are well coated.
5. Take the chicken strips from the dredge and deep fat fry them in hot oil at 180°C, until the chicken is cooked and crispy, then remove from the oil and drain.
6. Toss the chicken in the hot sauce, coat and serve.
