Crispy Fried Thai Chicken

Getting Ready...You will need - 1 deep fat fryer or wok, 1 sharp knife, 1 chopping board, 2 medium bowls, 1 large bowl, 1 baking tray, 1 fork and 1 whisk. Let start with the chicken so it can marinade while you prepare the other bits. Place the water, soy sauce, cornflour, chopped garlic, fish sauce and egg whites in the medium bowl and mix really well Slice the chicken breasts into thick strips, you should aim to get 4 from each one if they are big or 2-3 if small add these to the mix, cover and place in the fridge for an hour if you can, this adds to the flavour but they will still be great if you can't wait that long. Pre-heat your oven to 180c GM4 and turn your deep fat fryer on and set it to high or 180c Combine all the sauce ingredients in the large bowl and mix really well, set to one side till later. You can fry the chicken in about 1 inch of oil in a wok if you don't have a deep fat fryer. I prefer sunflower oil for this. Mix the cornflour, flour and baking powder together in the other medium bowl, then divide the mix in two. Remove one piece of chicken at a time then roll in one of flour mixes. Continue until you have coated all the chicken pieces in the flour. Stick the chicken back in the marinade, give it a good stir then repeat step 6 only use the second half of the flour mix this time. Place a few pieces of chicken in the basket of your pre-heated fryer, making sure not to over load it, you want the oil to flow freely around the chicken. Cook for about 1 minute until each piece is nice and crispy then place on the baking tray. Repeat until you have crisped up all the chicken. Stick the baking tray in the oven and cook for between 10 and 15 minutes depending on how big you cut the chicken. Cut into the biggest piece to make sure they are cooked. Remove half the sauce from the large bowl and set to one side to use as a dipping sauce for the chicken. Stick the crispy, cooked chicken pieces in the large bowl with the remaining sauce and stir to coat the chicken in the sauce. Serve with a nice salad or jasmine rice.