Sweet Indonesian Fried Chicken

For the chicken

• 500g chicken breast cut in 1-2in chunks
• 2 tbsp rice wine or shaoxing wine
• 1 tsp grated ginger
• ½ tsp salt
• ½ tsp ground black pepper
• 3 tbsp cornflour
• 2 tbsp rice flour

Mix chicken, wine, ginger, salt & pepper in a bowl and set aside to marinate for 10 mins.

Add cornflour and rice flour to bowl and mix til chicken is well coated.

Shallow or deep fry the chicken in batches in med-hot oil until golden brown and just cooked.

Set aside on kitchen paper to drain.

For the sauce

• ½ onion, sliced thin
• 2 cloves minced garlic
• 1 tsp grated ginger
• 3 tbsp kecap manis (sweet Indonesian soy sauce)
• 1 tbsp light soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp rice wine vinegar
• 50 ml water
• 1 tbsp honey
• 2 thin sliced spring onions to garnish

Mix the garlic, ginger, kecap manis, soy sauce, ketchup, vinegar, water and honey in a bowl.

In a wok or frying pan add 2 tbsp oil and fry the onion until just turning brown.

Add the sauce from the bowl and heat until bubbling.

Add the cooked chicken to the sauce and toss to coat. Simmer for a few minutes to reduce the sauce slightly.

Serve over rice and sprinkle with chopped spring onions.