Potato cubes fried in butter and garlic finished with salt and Chinese 5 spice.
METHOD
Cut the chicken breasts into thin strips. Mix
some salt, black pepper and plain flour in a
bowl and egg wash into another large bowl. Coat the chicken in the flour, then the egg, and back into the flour. Set aside.
Peel and finely slice the ginger, slice the garlicand cut the
chilli into thin strips, removing the seeds.
Heat the oil in a wok or pan over high heat.
Meanwhile, juice the lemon into a cup or bowl, add the sweet chilli sauce, soy sauce, water and cornflour and stir together. Leave to one side.
Fry the chicken in batches for a few minutes
in the hot oil until golden brown, then remove and drain on kitchen paper. Repeat until all the chicken is looking ace!
Clean the wok or pan and then gently fry the ginger, garlic and chilli for a minute or so. Add the honey and stir whilst
it is bubbling away for another minute. Then add the lemon juice mixture. Keep stirring and bring to a boil, the sauce will thicken in about 1 minute.
Return the chicken to the wok to heat through
for a few minutes, tossing in the sauce to coat
well. Slice the spring onions into diagonals and throw them into the wok for the last minute of cooking. Serve with the crispy potatoes, fluffy rice and poppadoms.
