Honey Chicken

• 3/4 cup self-rising flour
• 1/4 tsp ground white pepper
• 1 tsp salt
• 1 None egg, lightly beaten
• 2/3 cup cornstarch
• 1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• None None Vegetable oil, to deep-fry
• 1/3 cup honey
• 2 tbsp plum sauce
• 10 oz broccoli, cut into small florets
• 1 large carrot, cut into matchsticks
• 3 cups cooked jasmine rice, to serve
• 1 tbsp sesame seeds, toasted, to serve
• 1 None fresh long red chili pepper, thinly sliced, to serve

1. Sift flour and pepper into a large bowl. Stir in salt. Whisk 1 cup water and egg in a medium bowl until well combined. Pour into flour, stirring to form a smooth batter.
2. Place cornstarch in a shallow dish. Coat chicken in cornstarch, shaking off excess. Half-fill a saucepan with oil. Heat on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
3. Coat chicken in batter. Deep-fry chicken, in batches for 3-4 mins or until golden, cooked through and crisp. Drain on paper towels. Reheat oil between batches if necessary.
4. Place honey and plum sauce in a large skillet. Cook and stir on low heat until hot. Add broccoli; toss for 2 mins or until broccoli is bright green and tender. Remove from heat. Add chicken and carrot; stir until just combined.
5. Spoon rice into bowls. Top with chicken and vegetables. Sprinkle with sesame seeds and chili pepper. Serve at once.

flour, ground white pepper, salt, egg, cornstarch, chicken thighs, vegetable oil, honey, plum sauce, broccoli, carrot, cooked jasmine rice, sesame seeds, long red chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/35208 (may not work)