Deep-fried chicken, on the bone, with honey and chilli sauce

Name: Deep-fried chicken, on the bone, with honey and chilli sauce
Cuisine: China
Ingredients: 1 red onion, peeled and very finely diced; 1 chicken, about 1.5 kg/3½ lb in weight plain flour, to coat the chicken; sea salt; 2.5 cm /1 inch piece fresh root ginger, peeled and finely chopped; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; vegetable oil, for frying; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 1 tablespoon chilli sauce; 2 full tablespoons honey; 2 tablespoons dark soy sauce; juice of 2 lemons; 1 chicken, about 1.5 kg/3½ lb in weight plain flour, to coat the chicken; 1 chicken, about 1.5 kg/3½ lb in weight plain flour, to coat the chicken

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 chicken, about 1.5 kg/3½ lb in weight plain flour, to coat the chicken</

Asia
China
Main course

Method

Chop the chicken into bite-sized pieces and dredge in lightly salted flour. (If you find it too fiddly dealing with the bones you can make this dish with chunks of chicken breast, but the taste will be nowhere near as good! Remember that the Chinese, along with most Asian people, cannot afford the luxury of using just the chicken breasts and discarding the rest.)