Preparation

• Prepare your chicken breast by cutting it into thin strips.
• Place the chicken into a large mixing bowl and add the marinade ingredients (dark soy sauce, garlic and ginger paste, sesame oil, sugar and white pepper). Leave to rest for at least 10 minutes.
• Whilst the chicken is resting, add the stir fry sauce (honey, lemon juice, dark soy sauce and sriracha) into a small mixing bowl and leave aside for later use.
• Add an egg white into the chicken and mix well. Pour the cornflour into the chicken and mix thoroughly until each piece of chicken is coated in cornflour.
• Heat oil in a wok or frying pan at 180°C and fry the pieces of chicken for 1 to 2 minutes. Once all pieces of chicken are fried, fry the chicken again for 2 to 3 minutes to get it really crispy.
• In a clean pan add a tablespoon of oil and fry the garlic and ginger paste for 5 to 10 seconds. Add the stir fry sauce ingredients (honey, lemon juice, dark soy sauce and sriracha) and stir for 30 seconds or until thickened.
• Add the crispy chicken and mix into the sweet chilli sauce until evenly distributed. Sprinkle with chopped spring onions and eat straight away.