Crispy Honey Garlic Chicken

• 3-4 Chicken thighs, sliced into thick slices
• Vegetable Oil for deep frying

The Marinade

• ½ tsp salt
• Pinch white pepper
• 2 cloves garlic
• ½ thumb sized piece ginger, finely chopped
• 1 tbsp Shaoxing rice wine
• 1 tsp sesame oil

The Batter

• 150g plain flour
• 25g cornflour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp turmeric
• 1 tsp smoked paprika

The Sauce

• 4 cloves garlic, finely chopped
• ½ lemongrass, finely chopped
• 1 red chilli, finely chopped
• 4 tbsp light soy sauce
• 3 tbsp honey
• ½ tsp dark soy sauce

• Finely chop the garlic and ginger for the marinade, along with the garlic, lemongrass and chilli for the sauce. Place the sliced chicken thighs in a bowl along with the marinade ingredients. Massage the marinade into the chicken and set aside. (Leave overnight if you want tender, juicy chicken.)

The Batter

• Mix the batter ingredients into a large bowl and toss the chicken strips in the batter to coat.

• Fill the wok halfway with oil. Get the oil up to a high heat. Place a chopstick into the oil, if bubbles form around the chopstick the oil is ready. Slowly place the coated chicken into the wok (being careful not to over-crowd the wok). Allow it to fry for 4 minutes. To double fry, take the chicken out and allow the oil to heat up again before placing the chicken back in for another 1 minute.

The Sauce

• Place the garlic, lemongrass and chilli into the wok and stir fry until the garlic begins to stick. Now add the light soy sauce, honey and soy sauce. Let that boil away until the honey is caramelized. Toss the chicken through the sauce and enjoy!