- 1 cup self-raising flour
- 1 tbsp Chinese five spice powder
- 1 tsp ground black pepper
- 1¼ cups soda water
- 1 chilled egg, lightly beaten
- Oil, for deep frying
- 500 g chicken breast, trimmed, sliced
- ¼ cup cornflour
- ½ cup honey
- 2 tbsps peanut oil
- 1 iceberg lettuce, cut into wedges
- Lime wedges, Asian salad dressing, to serve
In a large bowl, combine self-raising flour, spice and pepper. Make a well in the centre and whisk in soda water and egg until smooth.
Heat oil in a wok on medium-high, until a drop of batter sizzles when added.
Meanwhile, dust chicken pieces in cornflour, shaking off excess. Working in two batches, dip chicken in egg batter, wipe excess off and gently lower into hot oil. Deep-fry, turning with a slotted spoon, 2 to 3 mins until crisp and cooked through. Drain on a paper towel.
In a small saucepan, combine honey and peanut oil. Stir on medium heat 1 min, until runny. Pour honey mixture over hot chicken, tossing to coat well. Serve with iceberg wedges and lime slices. Accompany with Asian salad dressing, if you like
Photo: Bauer/Rob Shaw