- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp clear honey
- 1 tsp Tabasco sauce
- pinch chilli flakes
- 1 spring onion, finely sliced
- 100g/3½oz cornflour
- 50ml/2fl oz sparkling mineral water
- 100g/3½oz cooked smoked chicken, sliced
- 500ml/18fl oz vegetable oil
- salt and freshly ground black pepper
- For the dressing, place all the dressing ingredients into a bowl and mix well.
- For the chicken, place the cornflour and sparkling mineral water into a clean bowl and whisk together vigorously until the mixture has a smooth texture.
- Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden-brown after 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).
- Dip the chicken pieces into the batter, remove and shake off the excess mixture.
- Place the chicken pieces into the oil and cook for three minutes, or until the chicken has turned golden-brown in colour and is cooked through. Remove the chicken from the oil using a slotted spoon, drain on kitchen paper and season with salt and freshly ground black pepper.
- To serve, place the chicken onto a clean plate with a small bowl of the dressing in the middle of the plate.