• 3cm piece root ginger
  • 100ml sake or dry sherry
  • 50ml soy sauce
  • 4 spring onions, finely chopped
  • 4 skin on chicken breasts, cut into 2cm chunks
  • groundnut or sunflower oil
  • 200g plain flour
  • 1 red chilli, shredded

sweet chilli sauce

  • 1 red pepper, roughly chopped
  • 2 long red chillies, seeded and chopped
  • 100g golden caster sugar
  • 100ml white wine or rice wine vinegar


  • STEP 1

    Peel and grate the ginger and squeeze out the juice into a bowl. Mix the sake, soy and most of the spring onion with the juice, add the chicken and turn over, then marinate for 1-2 hours.

  • STEP 2

    For the sweet chilli sauce put all the ingredients in a pan with 100ml water over a high heat, and bring to the boil. Reduce to a simmer and cook for about 30 minutes until it turns pinkish. Remove from the heat and leave to cool slightly, then put in a food processor and blend to a sauce.

  • STEP 3

    Fill a wok or saucepan ⅓ full with the oil and heat over a medium heat until a cube of bread browns in 30 seconds. Drain the chicken from the marinade, toss in flour, shake off excess then fry the pieces in the oil in batches. Cook for about 3 minutes each side until crisp and golden. Drain briefly on kitchen towel to get rid of any excess fat and serve sprinkled with the remaining spring onion and chilli on a warm plate with the sweet chilli sauce for dipping.


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