Honey Chilli Crispy Chicken

Ingredients

• 600 g chicken thigh fillets
• 5 tbsp cornflour
• 3 tbsp honey
• 2 tbsp sriracha sauce
• 3 cloves garlic
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sesame seeds
• 500 ml vegetable oil
• 3 spring onions

Method

1. 1

   Cut the chicken thighs into bite-sized chunks. Toss thoroughly in the cornflour to coat each piece well.

2. 2

   Heat the oil in a deep pan to 180°C. Fry the chicken in batches for 5–6 minutes until deeply golden and cooked through. Drain on kitchen paper.

3. 3

   Mince the garlic and fry in a little oil in a wok for 30 seconds.

4. 4

   Add the honey, sriracha, soy sauce and rice vinegar. Stir and bubble for 1–2 minutes until syrupy.

5. 5

   Toss the crispy chicken in the sauce until every piece is coated.

6. 6

   Scatter with sesame seeds and sliced spring onions. Serve with rice or chips.