Directions

1. Mix the chicken breast pieces with the ginger wine, soy sauce, salt, honey and egg white - leave to stand for 30 minutes then add the cornflour and mix evenly.
2. Heat the oil at the highest setting on your hob and deep fry the chicken pieces for about a minute - until the chicken coating starts to turn a light golden colour - stirring constantly to keep the chicken pieces separately.
3. Remove the chicken pieces and place in a kitchen roll lined bowl. Safely remove the oil and place the pan back on a medium heat, adding your soft set honey, easy garlic paste and soy sauce (you can also add a splash of water if there is too much bubbling).
4. Add your chicken back into the sauce with your spring onions, cashew nuts and sesame seeds and coat well, mixing for 3-4 minutes.
5. Serve up with some boiled rice or noodles and enjoy your very own homemade Chinese!