Chinese Battered Chicken for Sweet and Sour

Classic cornflour and egg batter

Cut chicken into 2½cm cubes

Mix chicken pieces with salt, sugar, pepper and cooking wine and marinate for 10 mins

Toss chicken in 1 tbsp cornflour til well coated

Whisk eggs in a bowl til no strands of egg white remain and mix in 6 tbsps cornflour til a smooth batter is formed

Pour batter over chicken and toss til coated

Add 4 tbsps of cornflour to the chicken and toss til coated

Fry in 5cm of medium hot oil 180C until light brown, about 5 mins.

Drain on kitchen paper and then use in whatever dish