Honey and Lemon Chicken

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Step 1

First, start to make the sauce. Pour the cordial and honey into a wok and add the custard powder. Stir over a medium heat until the sauce starts to boil. Lower the heat and stir continuously, until you reach the desired consistency. Remove from the heat and set to one side.

Step 2

Heat a large saucepan or wok over a medium to high heat and fill with enough oil so it’s deep enough for the chicken to float. Heat to 170 degrees celcius.

Step 3

Meanwhile, butterfly each chicken breast (slice through the breast horizontally but not all the way through, then open it out so it resembles a butterfly). Season with the salt. Tip the cornflour onto a large plate, break the egg into a wide shallow bowl and beat. Coat the chicken on the cornflour, brushing off any excess, then dip the floured chicken into the beaten egg. Coat the chicken with cornflour for a second time, brushing off excess flour.

Step 4

Carefully lower the chicken into the hot oil and deep-fry for 6-8 minutes, or until the chicken is golden brown, crispy and cooked all the way through. If you have a food probe thermometer, the internal temperature of the chicken should be at least 78 degrees celcius. Transfer to a wire rack to drain or onto a plate lined with kitchen paper.

Step 5

Reheat the sauce and arrange the pineapple on a serving plate. Slice the chicken into bite-sized pieces, place on top of the pineapple and garnish with the sliced lemon. Pour the sauce over the top and serve straightaway.