Another Chinese takeaway favourite. Sweet, spicy and absolutely delicious.
Try to use good quality local honey as it is a good source of antioxidants.
You can bake the chicken in the oven if you don’t fancy wok frying it.
2 large chicken breasts
sea salt and freshly ground
200g plain flour
1 thumb-sized piece of
1 large red chilli (or more for
300ml rapeseed oil
1 large lemon
1 tablespoon sweet chilli
2 teaspoons soy sauce
2 teaspoons cornflour
2 tablespoons honey
a handful of spring onions
Cut the chicken breasts into thin strips. Mix some salt, black pepper and the plain flour in a bowl and coat the chicken with this mixture. Set aside.
Peel and finely slice the ginger and cut the chilli into thin strips, removing the seeds.
Heat the oil in a wok over a high heat. Mean-while, juice the lemon into a cup or bowl, add the sweet chilli sauce, soy sauce, water and cornflour and stir together. Leave to one side.
Fry the chicken in batches for a few minutes in the hot oil until golden brown, then remove and drain on kitchen paper. Repeat until all the chicken is looking ace!
Discard all but about a tablespoon of the oil from the wok, then gently fry the ginger and chilli for a minute or so. Add the honey and stir whilst it is bubbling away for another minute. Then add the lemon juice mixture. Keep stirring and bring to the boil, the sauce will thicken in about 1 minute.
Return the chicken to the wok to heat through for a few minutes, tossing in the sauce to coat well. Slice the spring onions into fancy diagonals and throw into the wok for the last minute of cooking.
Serve with some naan bread or rice.