date:Dec 10, 2013
Heat to 180C over medium-high heat. Place cornflour and salt in a large sealable plastic bag. Add chicken. Toss to coat. Shake off excess.
2. Cook chicken, in 2 batches, for 10-12 minutes or until golden and cooked through. Use tongs to transfer to a wire rack over a baking tray lined with paper towel. Cover with foil to keep warm.
3. Meanwhile, bring the water, sugar, ginger, soy sauce, honey and vinegar to the boil in a wok over high heat. Reduce heat to medium. Stir for 5 minutes. Reduce he