Chinese Honey Chicken

Ingredients: (Serves 2)
300g. chicken breast (cut roughly 3cm. cubes)
1/4 cup water
1/2 tsp. chicken stock granules
1 tbsp. Shaoxing wine
1 tbsp. white vinegar
1 1/2 tbsp. honey
1/2 tbsp. light soy sauce
2 tbsp. sugar
1 garlic cloves (chopped)
1 1/2 cups + 2 tbsp. plain flour (sifted)
1 tsp. cornflour, dissolve in 1 tbsp. water
Cooking oil for deep frying, + 1 tbsp. for cooking
1/2 tsp. toasted black sesame seeds

Marinade:
1 tbsp. light soy sauce
1/2 tbsp. Shaoxing wine4
1/2 egg white (lightly whisked)

Methods:

1. In a large bowl, mix the marinade ingredients thoroughly into the chicken pieces to break up the egg white, and let it marinate for 10-20 minutes.  I let it marinate longer in the fridge.
2. In another bowl, mix together the water, chicken stock granules, Shaoxing wine, white vinegar, honey, light soy sauce and sugar.
3. Place the flour in a large bowl.  Add the chicken pieces and the marinade, and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
4. Fill a wok or pan with cooking oil to about 1/3 capacity.  Heat over high heat.  The oil is hot enough for frying when a wooden spoon dipped into the oil forms small little bubbles.  Shake excess flour from the chicken pieces.  Cook chicken pieces in 2 batches until golden and cooked through.  Drain on kitchen paper.
5. In a clean wok or pan over medium heat, add 1 tbsp. oil, saute garlic until fragrant.  Then add the mixture in (2), cook until sugar has dissolved and the liquid starts to foam.  Then add the cornflour mixture.  Cook until the sauce has thickened slightly.  Add the chicken pieces and toss until evenly coated.  Transfer to a serving plate and sprinkle with black sesame seeds.

After deep-frying

Coated with the sauce

I adapted this recipe from 'Marion's Kitchen' with a slight amendment to suit my cooking preference.