Sticky honey chicken with rice

Ingredients

• 120g ghee
• 120g flour
• 200ml buttermilk
• 450g chicken fillets, chopped into bite-sized pieces

For the sauce:

• 1 tbsp cornflour
• 1 tbsp water
• 150g honey
• 2 tbsp soy sauce
• 1 tsp cider vinegar
• 1 tsp sesame oil

To serve:

• Sesame seeds
• Rice

Directions

1. Heat the ghee in a large, deep pan over a medium-high heat. Place the flour and buttermilk in two separate shallow bowls.

2. One at a time, dredge chicken pieces in the flour, then in the buttermilk, then back into the flour.
3. Working in batches of 5-6 pieces, cook the coated chicken in the ghee until golden brown and crisp. Transfer to a plate lined with kitchen paper.
4. In a small cup, combine the cornflour with the water.
5. In a small saucepan over a medium-high heat, whisk together the honey, soy sauce, cider vinegar and sesame oil. Bring to boil. Reduce to a simmer and stir in the cornflour mixture. Cook for another 2-3 minutes until the sauce has thickened slightly.
6. Remove from the heat. Stir the cooked chicken through the glaze to coat and sprinkle with sesame seeds. Serve immediately with rice.