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MARINADE

vegetable oil (for deep frying)

4 chicken breasts, cut into long strips

240ml buttermilk

1/2 tsp salt

1/4 garlic salt

1/4 pepper (preferably white)

COATING

180g plain flour

1 tsp salt and ground black pepper

1/2 tsp each garlic salt and celery salt

1 tsp paprika (I like smoked but plain is ok)

1 tsp dried thyme

1 tsp baking powder

1 tsp chilli flakes

SAUCE

2 tbsp RoniB's Kitchen Black Bean Chilli Paste

2 tbsp honey

4 tbsp brown sugar and soy sauce

2 cloves garlic, minced

2 tsp minced ginger

1 tbsp vegetable oil and sesame oil

1 tsp sesame seeds

1/2 tsp chilli flakes

spring onions, sliced into thin strips

In a bowl, combine chicken, buttermilk, salt, garlic salt and pepper. Marinade for at least 1 hour or overnight.
Heat oil in a large pan until hot.
In a bowl, mix together coating ingredients. Set aside.
Remove chicken from marinade, allowing excess to drip off. Drop in coating mixture making sure chicken is fully coated.
Fry the coated chicken pieces in the hot oil until golden brown. Keep warm in a low heated oven. Do this in batches.
In a sauce pan, mix together black bean chilli paste, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil. Bring to a boil then simmer for about 5 minutes or until sauce has thickened.
Take chicken out of the oven and place in a bowl. Pour over the sauce and toss together.
Serve on a plate and top with sesame seeds, spring onions and chilli flakes.