- 1 and ½ kg chicken fillets
- Oil (for deep fry)
- 1 teaspoon grated ginger
- 2 tablespoons honey
- 2 teaspoons cornflour
- 1/3 cup water
- 1 tablespoon sweet chili sauce
- 1/3 cup lemon juice
- 2 teaspoons soy sauce
- 6 shallots
Direction to prepare:
Dice chicken and coat lightly with flour which has been seasoned with salt. Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
Remove from oil, drain on paper towels.
Repeat with remaining chicken. Pour off excess oil leaving one tablespoon of oil in pan. Add ginger to pan, saute gently for one minute.
Add combined cornflour, water, chili sauce, lemon juice and soy sauce. Stir until sauce boils and thickens. Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
Add sliced shallots, cook for a further minute. Serve with rice or Chinese noodles.