Crispy Chinese Battered Meat

Marinade the meat

• 400g chicken or pork
• 1 tsp cornflour
• ½ tsp sugar
• 1 tsp light soy sauce or Shaoxing wine

Slice meat thinly into 5mm slices - freezing for 30 mins will help

Mix marinate and meat thoroughly and set aside for 10 mins

To Fry

• 80g cornflour
• 50g cold water
• 1 tbsp oil
• oil for deep frying

Mix together your cornstarch batter until no clumps remain. this will take a while

add oil and mix

thoroughly coat meat pieces in small batches

heat oil to 150c and place pieces in oil one at a time, leaving them til they float then turning

fry pieces a few at a time till light brown

reheat oil to 180 degrees c and fry pieces till crispy a few at a time