Preparation
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1.
Add the oil to a 5cm depth in a large pot and heat to 170C.
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2.
For the CHILLI SAUCE, add all the ingredients to a saucepan and simmer for 1-2 minutes, until the sauce thickens slightly. Pour into a serving bowl.
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3.
Whisk the egg whites in a large bowl until foaming. Whisk in 200 millilitres of iced water; sift in Vegeta Chicken Stock Powder , rice flour, potato starch, plain flour, soda, ground pepper, Chinese five spice and and mix with chopsticks until roughly combined, leaving it slightly lumpy.
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4.
Dust chicken pieces in extra rice flour and add to the batter; fold until well coated
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5.
Fry chicken in batches for 6 minutes each. Drain on paper towel and set aside, keeping the batches separate.
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6.
Once the chicken has all been cooked, fry again for another 3-4 minutes, starting with the first batch you cooked, until deeply golden. Drain again and transfer to a warm plate.
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7.
Sprinkle with sesame seeds and spring onion, serve immediately with the chilli sauce.
