Crispy Shredded Chicken

• 300g Boneless chicken thigh/breast<
• 1 Egg white
• 200g cornstarch
• 5 spring onions
• 4 Cloves Garlic
• Vegetable Oil for frying

The Marinade

• 1 tbsp light soy sauce
• 1 tsp Sesame oil
• pinch of sugar
• ½ tsp white pepper

Stir Fry Sauce

• Juice of half lemon
• 2 tbsp light soy sauce
• 2 tbsp honey
• Dash dark soy sauce

• Chop the chicken thighs into strips, along with the spring onions and garlic (finely chopped). Place the chicken in a bowl with the marinade ingredients and mix well. Next add the egg and cornstarch to the chicken and mix again until the strips separate with a nice dry crumble around each piece.

• Mix the stir fry sauce in a separate bowl and set aside.

• Place the oil in a wok and get up to a high heat initially, then bring it down slightly before placing the chicken in. You’ll know the oil is just right when you place a wooden chopstick in the oil and it fizzes and bubbles around it.

• Fry the chicken in two batches so you don't overload the wok. After a couple of minutes the bubbling will become less vigorous. At this stage take the chicken out and get the oil up to a high heat again, then put the chicken back in for the second fry. When the bubbling starts to slow down again, the chicken should be golden brown and ready to be removed from the wok.

• Clean the wok, and get it up to high heat with a little oil. First add the spring onion and garlic and toss through. Next the sauce, bring that to a vigorous boil, then start to stir until you have a syrup consistency. Now add your chicken and flick it through until it is coated in the sauce. Enjoy!