Ingredients
• Peanut oil, to deep-fry
• 70g (1/2 cup) cornflour
• 2 tsp sea salt
• 750g chicken nibbles
• 125ml (1/2 cup) water
• 100g (1/2 cup, firmly packed) brown sugar
• 4cm-piece fresh ginger, peeled, cut into thin matchsticks
• 60ml (1/4 cup) soy sauce
• 60ml (1/4 cup) honey
• 2 tbs rice wine vinegar
• 1 tbs sesame seeds
• 1 1/2-2 tsp dried chilli flakes
• Steamed Asian greens, to serve
• 1 spring onion (shallot), thinly sliced diagonally
Method
1. Add enough oil to a large saucepan to reach a depth of 8cm. Heat to 180°C over medium-high heat. Place cornflour and salt in a large sealable plastic bag. Add chicken. Toss to coat. Shake off excess.
2. Cook chicken, in 2 batches, for 10-12 minutes or until golden and cooked through. Use tongs to transfer to a wire rack over a baking tray lined with paper towel. Cover with foil to keep warm.
3. Meanwhile, bring the water, sugar, ginger, soy sauce, honey and vinegar to the boil in a wok over high heat. Reduce heat to medium. Stir for 5 minutes. Reduce heat to low. Simmer for 4-5 minutes or until sauce thickens. Stir in sesame seeds and chilli flakes.
4. Add chicken to the soy mixture. Toss to coat. Divide greens and chicken among plates. Sprinkle with spring onion.
