For the marinade for this sesame chicken, you will need:

1 chicken stock cube
1/2 tsp garlic granules
1/2 tsp salt
1/2 tsp sesame oil
pinch ground white pepper
1/2 tsp sugar
1 tbsp sweet sherry

For the batter you will need:

1/2 cup plain flour
3 tbsp corn flour
1 tsp baking powder
1 egg, beaten
1/2 tsp salt
1 tbsp oil
1/2 cup water

For the sauce, you will need:

3 tbsp honey
2 tbsp tomato ketchup
1 tbsp white vinegar
2 tbsp sugar
1/4 tsp salt
1/4 tsp black pepper

You will also need:

3 to 4 large chicken breasts, cut into cubes
2 or 3 spring onions, finely chopped
1 heaped tbsp white sesame seeds
Oil for deep frying

(serves 4)

Mix all the “marinade” ingredients together in a large bowl. Add the chicken cubes and mix well. Refrigerate for at least a couple of hours, overnight if you can.

In another bowl, mix all the “batter” ingredients together.

Dip the chicken cubes into the batter individually and fry in batches (depending on the volume of your fryer) for about 10 minutes each at around 170°C until golden brown.

In a large wok, make the sauce by combining all the “sauce” ingredients over medium heat, until nearly bubbling, stirring all the time. Turn off the heat. Toss the fried chicken cubes into the sauce. Mix well and turn swiftly into a serving dish. Sprinkle the spring onions and sesame seeds on top and serve with steamed rice.