For the dressing

1 tbsp olive oil

1 tbsp sesame oil

1 tbsp maple syrup

1 tsp chili paste

pinch chili flakes

1 scallion, finely sliced - green end only

For the chicken

100g/3½oz cornflour

50ml/2fl oz sparkling mineral water

100g/3½oz cooked smoked chicken, sliced

500ml/18fl oz vegetable oil

salt and freshly ground black pepper

Serves - 2


For the dressing, place all the dressing ingredients into a bowl and mix well.

For the chicken, place the cornflour and sparkling mineral water into a clean bowl and whisk together vigorously until the mixture has a smooth texture.

Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden-brown after 30 seconds.

Dip the chicken pieces into the batter, remove and shake off the excess mixture.

Place the chicken pieces into the oil and cook for three minutes, or until the chicken has turned golden-brown in colour and is cooked through.

Remove the chicken from the oil using a slotted spoon, drain on kitchen paper and season with salt and freshly ground black pepper.

To serve, place the chicken onto a clean plate with a small bowl of the dressing in the middle of the plate.

Recipe adapted from: Good Food
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