Sticky and Crispy Fried Hoisin Chicken

CHICKEN: Cut the chicken into 1cm thick slices and place in a large bowl. Put the onion, garlic, ginger and salt in a small food processor and blitz to a fine paste. Tip over the chicken and stir to coat well. Sift over ½ of the potato starch and stir together then set aside for 15 minutes.

HOISIN GLAZE: Stir all the ingredients together in a small pot, bring to the boil and cook 1 minute. Set aside.

TO COOK: Heat 3cm of oil in a wok until hot but not smoking. Stand the end of a wooden chopstick or the handle of a wooden spoon in the oil and small bubbles should rise up around it.

Spread the chicken out onto a large plate or tray, pulling it apart with two forks. Sieve over the remaining potato starch and turn to re-coat. It won’t be fully covered like a traditional batter.

Using tongs, carefully drop the chicken into the oil, using a spoon to push it off the tongs as it will be sticky. Don’t overcrowd the pan. Cook for 4 minutes until just lightly golden, crisp, and fully cooked. Turn the heat down if it’s browning too fast. Drain on kitchen towels and repeat with the remaining chicken.

Carefully drain the hot oil into a heatproof bowl and wipe out the wok. Add the chicken back to the wok and pour over the sauce, letting it bubble up and stirring to coat every piece, so the sauce reduces and becomes sticky, glossy and

coats every piece. Transfer to a serving bowl and scatter over the sesame seeds and chilli. Eat immediately!