Crispy Honey Chilli Chicken

350 g chicken breast ( about 340 g ) cut into 3 cm long thin strips
1 egg white
1 cup cornflour
1 tbsp garlic, finely chopped
2 tsp SIDS CHILLI & LIME OIL
Rice bran oil, for frying
CHICKEN MARINADE:--
1 tbsp GF light soy sauce
1 tsp garlic paste or finely grated garlic
1 tsp sesame oil
2 tsp sugar
½ tsp New York Cut pepper
CHILLI SAUCE MIXTURE:--
2 tbsp Kaitaia Fire
2 tbsp Tuimato sauce
2 tbsp raw bush honey
1 tbsp lime juice
¼ tsp chilli flakes, optional
GARNISH:--
1 orange chilli pepper, cut thin slices
2 spring onions, cut thin slices

Cut the chicken breast into thin strips. Place the chicken strips in a bowl, marinade with soy sauce, sesame oil, garlic paste, sugar, and pepper for 10-15 minutes. Mix all the sauce ingredients in a small bowl and set it aside.
Add egg white into the chicken and mix well. Add cornflour and coat each chicken piece. (Add more cornflour if needed) Toss the excess cornflour out before frying.
Deep fry the coated chicken pieces with pre-heated high-heat oil, 175°C for 1-2 minutes until light brown. Remove from oil and set aside for 4-5 minutes. Place the fried chicken back in hot oil and fry it again for another 2-3 minutes until crispy golden. Remove from oil and place on the wire rack.
Heat the wok/pan into medium-low heat, drizzle SIDS CHILLI & LIME OIL and sauté the chopped garlic for few seconds. Pour the sauce mixture in and stir for few seconds, place the fried chicken strips back in the wok.
Combine the sauce and chicken pieces well. Turn off the heat and sprinkle fresh chilli slices and spring onions.
Transfer to serving plate and serve immediately.
You can serve on its own or pair it with plain rice, egg fried rice or stir fry noodles.