• With a sharp knife, cut the chicken into bite-sized pieces.
  350 g Chicken Breast
• Place the chicken into a large mixing bowl and add the marinade ingredients (soy sauce, garlic paste, sesame oil and white pepper).
  1 tbsp Light Soy Sauce, 1 tsp Sesame Oil, 1 tsp White Pepper, 1 tsp Garlic Paste
• Add an egg white into the chicken and mix well.
  1 Egg White
• Pour cornflour into a large plate or bowl and coat each piece of chicken into the cornflour.
  70 g Cornflour
• Depending on your wok or frying pan size, shallow fry 3 to 4 pieces of chicken on a medium to high heat 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.
  Oil For Frying

Sticky Honey Chilli Sauce

• Heat a clean wok or frying pan on a medium heat, add a tablespoon of oil and fry the garlic for 15 seconds.
  1 tbsp Garlic Paste
• Add the sauce ingredients (sweet chilli sauce, dark soy sauce, ketchup, honey and Chinese rice vinegar) and mix until evenly distributed. Leave to simmer until the mixture starts to bubble and has thickened.
  2 tbsp Honey, 2 tbsp Dark Soy Sauce, 2 tbsp Sweet Chilli Sauce, 3 tbsp Ketchup, 1 tbsp Chinese Rice Vinegar
• Add the chicken pieces into the sauce and mix until evenly coated in the sauce.