Ingredients: 500g skinless, boneless chicken breast cut into 40mm cubes 2 tablespoons soy sauce 1/4 cup plain flour 1/4 cup cornstarch (corn flour) 1 large egg, beaten 5 tablespoons cold water your choice of oil for deep frying Spicy Sweet Chilli Sauce w/ Lemongrass or Fiery Coconut Chilli Sauce w/Curry & Ginger Juice of a lemon Sprigs of fresh coriander (cilantro) Directions: Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour. Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes. Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat. Working in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes. Reduce the heat if the chicken browns too quickly. With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature. Before serving, place the chicken in a serving bowl and gently toss with the desired amount of Chilli Sauce, lemon juice and coriander leaves.