HONEY CHILLI CHICKEN RECIPE

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• Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
• Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
• Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
• Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
• Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
• Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
• Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
• Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
• Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!

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• Dice chicken and coat lightly with flour which has been seasoned with salt.
• Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
• Remove from oil, drain on paper towels.
• Repeat with remaining chicken.
• Pour off excess oil leaving one tablespoon of oil in pan.
• Add ginger to pan, saute gently one minute.
• Add honey, stir for one minute.
• Add combined cornflour, water, chilli sauce, lemon juice and soy sauce.
• Stir until sauce boils and thickens.
• Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
• Add sliced shallots, cook for a further minute.
• Serve with rice or chinese noodles.