On Cookery Corner this week with Chef Sham from the Cottage Restaurant Jamestown
Take a listen to their chat on the JF Show.
Ingredients
Rapeseed / Sunflower oil
2 large chicken breasts
Corn flour
Salt and black pepper
1 tbsp Chef Sham Sweet Chilli Dipping Sauce
2 tsp Soy Sauce
80ml water
1 egg
Juice of 1 large lemon
2 teaspoons cornflour
2 tablespoons honey
A thumb sized piece of ginger
A handful of spring onions
1 large red chilli (or more for extra heat)
Method
1.Cut the chicken breast into strips, quite thinly. Mix some salt, black pepper and eggs in a bowl. Place the flour in a second bowl - use both to coat the chicken dipping it firstly in the egg mixture, then the flour. Set aside.
2.Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
3.Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
4.Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
5.Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
6.Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
7.Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
8.Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
9.Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice.
