This classic dish from our vintage Chinese Cooking Class Cookbook is one for the ages. A little bit sweet, a little bit spicy – always in style.
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1. Cut chicken into serv- ing-size pieces. Coat chicken pieces lightly with flour, which has been sea- soned with salt.
2.Fry half the chicken in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until chicken is cooked through. Remove from oil, drain on absorbent paper. Repeat with remaining chicken. Pour off excess oil, leaving one tablespoon of oil in pan.
3.Add peeled and grated green ginger to pan, saute gently one minute. Add honey, stir for one minute. Add combined cornflour, water, chilli sauce, lemon juice and soy sauce. Stir until sauce boils and thickens.
4.Add chicken, toss in sauce for three minutes or until chicken is heated through. Add sliced shal lots, cook for a further minute.