Honey Garlic Chicken Bites

• 1500 g boneless chicken thighs, cut into bite-size pieces
• 23 tbsp cornflour
• 31/2 tsp fine salt
• 4300 ml neutral oil, for frying
• 54 garlic cloves, finely minced
• 63 tbsp honey
• 72 tbsp light soy sauce
• 81 tbsp rice vinegar
• 91 tsp toasted sesame oil
• 101 tsp sesame seeds
• 112 spring onions, sliced

1. 1

   Pat the chicken thoroughly dry, then toss with the salt and cornflour until every piece looks chalky. Damp chicken steams instead of crisping.

2. 2

   Whisk the honey, soy sauce, rice vinegar and sesame oil together in a small bowl.

3. 3

   Heat 1 cm of oil in a wok or heavy skillet to 180C. Fry the chicken in two batches for 4 to 5 minutes, turning, until deep gold. Crowding the pan drops the temperature and the coating goes soggy.

4. 4

   Drain on a wire rack rather than paper. Paper traps steam under the pieces and softens the crust you just built.

5. 5

   Pour off all but a tablespoon of the oil. Add the garlic and cook for 20 seconds only, taking the pan off the heat if it starts to colour fast.

6. 6

   Pour in the sauce and let it bubble for a minute or two until it coats the back of a spoon.

7. 7

   Return the chicken and toss for no more than 30 seconds. Any longer in the sauce and the crust goes.

8. 8

   Scatter over the sesame seeds and spring onion, and serve straight away.

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