This recipe is suitable for deep frying & shallow frying only. Designed for use with Bakers' Magic gluten free flour, I can't guarantee yum scrum crispy batter if another gluten free flour is substituted in (you'll need to adjust the recipe).

Ingredients

Batter

50 g Bakers' Magic gluten free flour

25 g Maize starch (cornflour from corn)

1 Egg white

1/4 tsp Baking powder

pinch salt

25 g oil

140 g Water

 

Honey (& Sesame) Sauce

140 g Honey

1 tsp Vinegar

2 tsp Maize starch

1/2 - 1 tsp Salt

150 g Water

Optional 1 tsp Sesame oil

Optional clove of garlic

Optional Sesame seeds

500 g - 1 kg chicken (I used thigh fillets) cut into cubes.

Oil for deep frying/shallow frying

Method

Cut up chicken into bite size pieces. The size of the pieces will determine how much batter is needed.

Use a stab blender to combine the batter ingredients in a bowl.

Combine the sauce ingredients in a fry pan over low heat. Increase heat until sauce thickens. Turn off heat.

Turn on deep fryer or start heating oil in fry pan (if shallow frying).

Put the chicken pieces into the batter, stir with a spoon to ensure all chicken is coated.

Use tongs to transfer 5 - 8 pieces of chicken to the deep fryer. The number will depend on the size of the pieces.

Deep fry the chicken for 4 - 6 mins (depends on the size).

Use a slotted metal spoon to scoop the pieces of chicken out of the oil. Transfer the chicken to some paper towel. Cut a piece to check that the chicken is cooked through.

Repeat deep frying until all chicken is cooked.

Heat the sauce.

Add the cooked chicken to the fry pan & gently stir to coat all pieces with the sauce.

Turn off heat. Transfer chicken to a serving plate (& sprinkle with sesame seeds).

Simply enjoy!