Chicken Floss

• 100 g (3½ oz) piece free-range chicken breast fillet
• 100 ml

Marinate the chicken in the soy sauce for 1 hour in the refrigerator. Drain the chicken. Fill a small deep saucepan no more than one-third full with oil and heat to 165°C (329°F). Deep-fry the chicken for 10 minutes. Remove with a slotted spoon, drain on paper towel and cool. Chop into 2 cm (¾ inch) pieces, then blitz until fluffy in a small food processor (or pound using a mortar and pestle).<