Ingredients
15 total- 2 tbsp of vegetable oil, plus extra for deep frying
- 6 tbsp of plain flour
- 2 egg whites
- 1 tsp of ginger
- 4 tsp of garlic
- 1 tsp of salt
- 1 pinch of of white pepper
- 500 g of ocado british chicken thigh fillets, cut into bite-sized pieces
- 1 onion, finely diced
- 1 large red pepper, finely diced
- 6 tbsp of soy sauce
- 7 tbsp of runny honey
- 4.5 tbsp of rice vinegar
- 3 tsp of chilli flakes, crushed
- 1 tsp of dried birdseye chilli (optional)
Method
5 stepsStep 1
Fill a deep, heavy-bottomed pan halfway with oil and heat to 180°C. (If you don’t have a thermometer, drop a pea-sized amount of the egg white batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.)
Step 2
Meanwhile, in a bowl, mix together the cornflour and plain flour. In a separate bowl, use a fork to mix the egg whites, ginger, 1 tsp garlic, salt and white pepper until combined.
Step 3
Work in batches of 4-5, coat the chicken pieces in the egg white batter, then toss gently in the flour. Shake off any excess, then carefully drop into the oil. Deep-fry for 3 mins, until golden and rising to the surface (separate any pieces that stick together using heatproof tongs). Drain on a rack set over kitchen towel; repeat with the remaining chicken pieces.
Step 4
To make the sauce, heat the oil in a large frying pan over a low heat. Fry 4 tsp garlic for 2 mins, until softened and fragrant but not coloured. Add the onion and pepper and fry for 1 min until softened, then add the remaining sauce ingredients. Turn the heat to high and bubble for 2 mins, or until thickened and sticky.
Step 5
Check the oil is 180°C and cook the chicken for a second time (in batches) for 2 mins or until super crispy. Drain on a rack. Transfer to a serving dish, spoon over the sauce and nuts, or toss the chicken and sauce together in a bowl first if you like it well coated. Serve immediately.