Peanut oil, for deep frying, extra for stir frying
Fresh ginger, finely chopped
Spring onions (scallions), thinly sliced, for garnishing
Cut the chicken into small bite sized
pieces and put them in a bowl with 1 1/2 tablespoons of the cornflour.
Shake to coat well, then leave for 10 minutes.
In a separate bowl, mix the flour and egg
with 310 ml cold water until you have a loose batter.
Fill a wok with enough oil to deep fry the
chicken pieces, then heat to 190oC (374oF/Gas 5) or until the cube of
bread dropped in the oil browns in 10 seconds. Dip the chicken in the
batter, allowing to excess to drip off. Fry the chicken in batches until
crisp and golden, Drain on paper towels.
Mix the soy sauce and remaining cornflour
in a small bowl.
Drin the oil form the wok and wipe the wok
clean. Heat the remaining oil, add the ginger and stir fry for 1 minute.
Add the honey and, when it is heated
through, add the chicken pieces and coat well.
Stir in the soy and cornflour mixture and
cook for 1 more minute.
Pile into a bowl and garnish with the