Tender pieces of crispy coated chicken with spring onion greens in a sweet and spicy honey-chilli glaze.
1⁄2 tsp salt
250g diced chicken (breast or thigh)
250ml vegetable oil
150g diced onion
2 tsp ginger purée
5 spring onion greens, roughly chopped on the diagonal
2 tbsp honey
1 tbsp fermented chilli bean paste (doubanjiang, see tip below)
80ml lemon juice
1⁄2 tbsp light soy sauce
- Mix the cornflour and salt together in a large bowl, then lightly coat the chicken pieces with this seasoned flour and bang off the excess.
- Heat the oil in a wok over a high heat and fry the coated chicken pieces for 4-5 minutes, stirring 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).
- Return the chicken to the wok, place back over a high heat, add the diced onion and ginger purée and cook for 1 minute, then add the spring onion greens and cook for another 30 seconds. Add the remainder of the ingredients and continue to cook for a further 2 minutes. As soon as the sauce starts to bubble, give it a final stir and transfer to a serving plate.
TIP If you have trouble finding doubanjiang, you can replace it with Lee Kum Kee Chilli Bean Sauce, which is available in supermarkets.
Now buy the book
Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.