Honey Chilli Chicken

1. 1
   prep · ~10 min

   Marinate the chicken.

   1.In a mixing bowl, combine the chicken cubes with 1 pinch of salt, soy sauce, and black pepper.

   2.Add the beaten egg and mix well to coat all the pieces.

   3.Sprinkle all-purpose flour and 1/4 cup corn flour over the chicken.

   4.Mix until each piece is well coated. Let it rest for 10 minutes.

   TIPDon't add water; the egg and soy sauce provide enough moisture for the coating to stick.
2. 2
   fry · ~15 min

   Deep fry the chicken.

   1.Heat 2 cups of oil in a wok over high heat until it reaches 350°F (175°C).

   2.Drop the coated chicken pieces one by one carefully into the hot oil.

   3.Fry in batches without overcrowding, turning occasionally until golden and crisp (4-5 minutes).

   4.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain a high flame for the first 2 minutes to lock in the coating crispness, then reduce to medium.
3. 3
   other · ~3 min

   Sauté the aromatics and vegetables.

   1.Wipe the wok clean and heat 2 tablespoons of fresh oil over high heat.

   2.Add chopped garlic, ginger, and slit green chillies; sauté for 30 seconds until fragrant.

   3.Add onion cubes and bell pepper cubes; stir-fry on high heat for 2 minutes to keep them crunchy.

   TIPUse the highest possible flame to get that signature smoky 'wok-hei' without making the vegetables soggy.
4. 4
   simmer · ~2 min

   Build the honey-chilli sauce.

   1.Reduce heat to low. Add tomato ketchup, honey, remaining 0.25 tsp salt, red chili powder, and vinegar.

   2.Stir continuously for 1 minute until the sauce begins to bubble and thicken slightly.

   3.Add the corn flour slurry (1 tbsp corn flour mixed with 2 tbsp water) and stir quickly to avoid lumps.

   4.Simmer for 30 seconds until the sauce turns glossy and thick.
5. 5
   mix · ~2 min

   Toss fried chicken in the sauce.

   1.Add the deep-fried chicken pieces to the simmering sauce.

   2.Toss vigorously on high heat for 1-2 minutes until every piece is evenly coated.

   3.Take off the heat immediately once the chicken is fully glazed.

   TIPToss gently so the crispy coating doesn't fall off the chicken.
6. 6
   garnish

   Garnish and serve hot.

   Transfer to a serving plate and sprinkle generously with chopped spring onion greens and toasted white sesame seeds. Serve immediately while crispy.

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