Summary

Ingredients

• 600 g chicken breast
• 1 teaspoon five-spice powder
• salt and pepper
• 1 tablespoon flour
• 1 chilli pepper (s), hot
• 1 piece (s) ginger
• 1 clove garlic
• 200 ml chicken broth
• 2 tablespoon, heaped honey
• 1 tablespoon sugar
• 2 teaspoons rice vinegar
• 1 tablespoon rice wine (Shaoxing rice wine), alternatively dry sherry
• 1 tablespoon soy sauce, light
• 1 teaspoon, heaped cornstarch
• Vegetable oil for frying

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Instructions

1. Stir the honey and sugar into the hot chicken broth until dissolved. Add the light soy sauce, rice wine, and rice vinegar. Set aside.
2. Finely chop the chilli pepper, ginger, and garlic.
3. Cut the chicken breast into 3 cm cubes. Season with pepper, salt, and five-spice powder. Coat evenly with the flour and toss until all pieces are covered.
4. Heat vegetable oil in a wok or large pan over medium-high heat. Add the floured chicken cubes and fry for 10-12 minutes, turning occasionally, until golden brown on all sides.
5. Add a splash of vegetable oil to the same wok or pan. Fry the chopped chilli, ginger, and garlic over medium heat for 1 minute until fragrant.
6. Pour in the prepared honey sauce and bring to a simmer over medium heat. Simmer for 3-4 minutes, stirring occasionally.
7. In a small bowl, dissolve the cornstarch in a small amount of cold water, then stir this mixture into the sauce. Bring to a boil for 1 minute, stirring constantly until thickened.
8. Return the fried chicken to the wok and stir to coat with the sauce. Heat for 1-2 minutes until the dish is hot throughout.
9. Serve with rice.