Step 1

Whisk together Knorr Liquid Seasoning, sugar, Sherry, salt ginger, spring onion and white pepper in a large bowl, then add the quail pieces and turn them through the marinade to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but ideally for 24 hours.

Step 2

For capsicum salsa, place capsicum in a bowl, add the salt and mix well. Let mixture stand for 1 hour, then drain off the water that has leached out. Heat 1 tbsp oil in a frying pan over medium-high heat, then add the garlic and fry until golden and crisp (30 seconds to 1 minute). Add capsicum, chilli flakes, sugar and remaining oil. Stir well, remove from the heat and set aside.

Step 3

The next day, add the potato starch to the marinating quail and mix until the starch and marinade combine and coat the quail. Fill a large wok or deep-fryer to a third full with oil and heat to 180C or until a cube of bread dropped in the oil turns golden in 15 seconds. Deep-fry the quail in batches, turning occasionally, for about 4 minutes each batch, or until golden and very crisp. Drain on paper towels. Transfer to a serving plate and top with the capsicum salsa and watercress sprigs, and serve with lemon cheeks.