Honey Chicken - cooking recipe

Ingredients

3/4 cup self-rising flour
1/4 tsp ground white pepper
1 tsp salt
1 None egg, lightly beaten
2/3 cup cornstarch
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
None None Vegetable oil, to deep-fry
1/3 cup honey
2 tbsp plum sauce
10 oz broccoli, cut into small florets
1 large carrot, cut into matchsticks
3 cups cooked jasmine rice, to serve
1 tbsp sesame seeds, toasted, to serve
1 None fresh long red chili pepper, thinly sliced, to serve

Preparation

Sift flour and pepper into a large bowl. Stir in salt. Whisk 1 cup water and egg in a medium bowl until well combined. Pour into flour, stirring to form a smooth batter.
Place cornstarch in a shallow dish. Coat chicken in cornstarch, shaking off excess. Half-fill a saucepan with oil. Heat on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
Coat chicken in batter. Deep-fry chicken, in batches for 3-4 mins or until golden, cooked through and crisp. Drain on paper towels. Reheat oil between batches if necessary.
Place honey and plum sauce in a large skillet. Cook and stir on low heat until hot. Add broccoli; toss for 2 mins or until broccoli is bright green and tender. Remove from heat. Add chicken and carrot; stir until just combined.
Spoon rice into bowls. Top with chicken and vegetables. Sprinkle with sesame seeds and chili pepper. Serve at once.