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Ingredients
- 100g plain flour and 1 generous tablespoon honey
- ½tsp garlic powder
- ½tsp paprika
- ½tsp Chinese 5-spice powder
- 3 eggs beaten with a splash of milk
- 4 chicken breasts, sliced thinly
- 1–2 litres vegetable oil (you can reuse it)
- 4 cloves of garlic, minced
- 2 red peppers, deseeded and roughly chopped
- 2 green peppers, deseeded and roughly chopped
- 2 fresh red chillies, deseeded and sliced
- To serve:
- Thinly sliced spring onions
- Chilli flakes
- Sea salt
- Mix the flour in a bowl with the spices. Put the beaten eggs in another bowl. Dip the chicken pieces first in the flour, then in the eggs, and then back in the flour again, transferring them to a plate when done.
- Heat the oil in your deep fat fryer to 170 degrees — you will need about 2 litres depending on the size of your fryer. If you don’t have a deep fat fryer, you’ll need a thermometer or temperature probe, a deep saucepan and about a litre of vegetable oil — your pot should be no more than one-third full.
- Deep fry the chicken pieces until crispy and cooked through, transferring to a plate lined with kitchen paper when they’re done.
- Heat a tablespoon of vegetable oil in a large frying pan or wok over a medium to high heat, then add in the garlic, peppers, chillies and honey. Cook until everything is nice and sticky. Add the crispy chicken pieces to the vegetable mix. Toss everything together to coat the chicken in the honey.
- Serve sprinkled with sliced spring onions, chilli flakes and sea salt.
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