Crispy honey chilli chicken bites

• porsi: Serves 2

Bahan-bahan

2 large chicken breasts

Sea salt and freshly ground black pepper

200g plain flour

1 thumb-sized piece of ginger

1 large red chilli (or more for extra heat)

300ml rapeseed oil

1 large lemon

1 tbsp sweet chilli sauce

2 tsp soy sauce

80ml water

2 tsp comflour

2 tbsp honey

A handful of spring onions

For the naan bread:

1/2 x 7g sachet of dried yeast

1 tsp runny honey

125ml lukewarm water

45g unsalted butter

250g strong white bread flour, plus extra for dusting

Sea salt

3 heaped tbsp low-fat natural yoghurt

1 tbsp nigella seeds

Petunjuk

1 For the naan bread, combine the yeast, honey and lukewarm water in a bowl, then set aside for five minutes, or until the mixture is starting to bubble.

2 Melt the butter in a small pan over a low heat. Meanwhile, combine the flour and half a tablespoon of salt in a large bowl and make a well in the middle. Pour in one tablespoon of the melted butter, the yoghurt and the yeast mixture, and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until the mixture starts to form a rough dough, then bring it together with your hands — it should be soft and sticky, so add a splash more water if you think it needs it.

3 Knead the dough on a flour-dusted surface for around five minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.

4 Once risen, knock back the dough with your fist, then divide into six balls. Roll each portion into an oval shape, roughly 1½ cm thick.

5 Heat a large non-stick frying pan over a high heat, add one of the ovals and cook for 5-6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining melted butter. If the butter has gone solid again, just melt it over a low heat. Then sprinkle with a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads.

6 Cut the chicken breasts into thin strips. Mix some salt, black pepper and the plain flour in a bowl and coat the chicken with this mixture. Set aside.

7 Peel and finely slice the ginger and cut the chilli into thin strips, removing the seeds.

8 Heat the oil in a wok over a high heat. Meanwhile, juice the lemon into a cup or bowl, add the sweet chilli sauce, soy sauce, water and cornflour and stir together. Leave to one side.

9 Fry the chicken in batches for a few minutes in the hot oil until golden brown, then remove and drain on kitchen paper. Repeat until all the chicken is looking ace!

10 Discard all but about a tablespoon of the oil from the wok, then gently fry the ginger and chilli for a minute or so. Add the honey and stir whilst it is bubbling away for another minute. Then add the lemon juice mixture. Keep stirring and bring to the boil, the sauce will thicken in about one minute.

11 Return the chicken to the wok to heat through for a few minutes, tossing in the sauce to coat well. Slice the spring onions into fancy diagonals and throw into the wok for the last minute of cooking.

12 Serve with some naan bread or rice.

Catatan

"Another Chinese takeaway favourite. Sweet, spicy and absolutely delicious. Try to use good quality local honey as it is a good source of antioxidants. You can bake the chicken in the oven if you don't fancy wok-frying it."