TIP YOU CAN BUY PREPARED GINGER PUREE, BUT IT’S CHEAPER TO MAKE YOUR OWN. SIMPLY PEEL AND GRATE WITH A MICROPLANE OR FINE GRATER
Honey chilli chicken
SERVES 2
Tender pieces of crispy coated chicken stir-fried with green spring onions in a sweet and spicy honey-chilli glaze.
YOU WILL NEED
50g cornflour
½tsp salt
250g diced chicken (breast or thigh) 250ml vegetable oil
150g diced onion
2tsp ginger puree
5 spring onion greens, roughly chopped 2tbsp honey
1tbsp fermented chilli bean paste 80ml lemon juice
½tbsp light soy sauce
HOW TO DO IT
1
Mix the cornflour and salt together in a large bowl, then lightly coat the chicken pieces with this seasoned flour and shake off the excess.
2
Heat the oil in a wok over a high heat and fry the coated chicken pieces for 4-5 mins, turning regularly to ensure even cooking and browning. Transfer the chicken to a wire rack or a plate lined with kitchen paper, then carefully tip the excess oil from the wok into a heatproof bowl to use in another recipe (once cool, strain to remove any cornflour residue).
3
Return the chicken to the wok, place back over a high heat, add both the diced onion and ginger puree and cook for 1 min, then add the spring onion greens and cook for another 30 secs. Add the remainder of the ingredients and continue to cook them for a further 2 mins. As soon as the sauce starts to bubble, give it a final stir and transfer to a serving plate.