Sesame Chicken

1. Toss the chicken with the egg white, then with the cornflour and plain flour until each piece has a dry, rough coating.
2. Heat 4cm of oil to 180°C and fry the chicken in batches for 5 minutes until golden and cooked through. Drain on a rack.
3. Whisk the soy sauce, honey, rice vinegar, Shaoxing wine, sesame oil and sugar together.
4. In a clean wok over medium heat, fry the garlic and ginger in a splash of oil for 30 seconds.
5. Pour in the sauce and bring to a simmer, then stir in the cornflour slurry and cook for a minute until thick and shining.
6. Add the chicken and 2 tbsp of the sesame seeds. Toss fast so everything is coated but nothing sits and softens.
7. Tip onto a plate, scatter over the remaining sesame seeds and the spring onion, and serve with rice.

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Notes:

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• Toast the sesame seeds yourself in a dry pan — the difference in flavour is enormous
• Sauce the chicken at the last moment. It stays crisp for about two minutes, so plate up fast
• Add a teaspoon of chilli flakes to the sauce if you want it closer to General Tso's