Recipe Method

• Marinade the chicken in a splash of vinegar, salt, pepper, cayenne, paprika, oregano and garlic powder.
• Wash, stem and halve the sprouts. There will be some loose outer leaves, save these for the slaw!
• Add the halved sprouts to a baking tray with a drizzle of oil, salt, pepper and chilli flakes.
• Thinly slice the loose sprout leaves with the radishes, add to a bowl and mix with salt, pepper, oil and vinegar.
• Preheat the oven to 200˚C.
• Add 50g flour, 50g cornflour, the marinade spices, 1 egg and 100ml cold water to a bowl.
• Add 50g flour, 50g cornflour and the marinade spices to a separate bowl.
• Roast the sprouts for 25 minutes.
• Add 800ml vegetable oil to a wok and bring to a high heat.
• Test the oil is hot enough by adding a few drops of batter to the pan, it should sizzle straight away.
• Coat the chicken in the batter, then the dry flour mix. Squeeze the flour into the chicken.
• Fry for 14 minutes.
• Rest the chicken on a wire rack/kitchen paper.
• Plate up the chicken and sprouts, drizzle the chicken with hot honey, top with sesame seeds and then top with the fresh slaw.
• Serve and enjoy!