Spicy Korean Fried Chicken

Fried chicken: In a large bowl, combine the nibbles, ginger, garlic, chilli, salt and pepper. Cover and refrigerate for 1 hour.

In a small bowl, combine the flour and cornflour. Dip the chicken into the flour mixture and shake off any excess.

In a large heavy-based saucepan, bring 5cm of oil to 180°C (use a cooking thermometer).

In a seperate bowl, beat together ½ cup water and the egg white until frothy. Dip the floured chicken nibbles into the mixture, then carefully place into the hot oil. Cook for 5 minutes or until golden brown. Drain on a tray lined with paper towels.

Chilli sauce: In a small saucepan, combine the chilli sauce ingredients, bring to a simmer then remove from heat.

Serve the fried chicken with the chilli sauce either tossed through or on the side. Serves 4 as a starter.