Chicken Nuggets In Sweet Chilli Sauce

• 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)

1. Place the chicken in a bowl and sprinkle the soy sauce over it.
2. Cover and refrigerate for 1 hour.
3. Sift together the flour and cornstarch into a bowl.
4. Whisk in the egg and water until smooth.
5. Let the batter stand for 10 minutes.
6. Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat.
7. Working in batches, dip the chicken in the batter and gently shake off the excess.
8. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes.
9. Reduce the heat if the chicken browns too quickly.
10. With a slotted spoon, remove the chicken to drain on paper towels.
11. Cool to warm or to room temperature.

soy sauce, flour, cornstarch, egg, cold water, your choice, chilli sauce, fiery coconut chilli sauce, fresh coriander

Taken from www.epicurious.com/recipes/member/views/chicken-nuggets-in-sweet-chilli-sauce-50033493 (may not work)