Place your chicken strips in a large bowl. Pour over soy sauce, Chinese rice wine, white pepper and ginger. Make sure the chicken in fully coated in the sauce and leave to marinade whilst you make the batter.

Gradually add the beaten eggs to the cornflour until you get a thick, smooth batter (you may not need to use all of the egg). Pour this over your chicken and mix to fully coat each piece of chicken.

In a wok or deep sauté pan, heat up 250ml of Mellow Yellow Rapeseed Oil on a medium high heat. Fry your chicken in small batches for a few minutes until golden. Take care not to overcrowd the pan and turn the chicken half way through cooking to ensure it is cooked on both sides. Place the cooked chicken in the oven to keep warm while you fry the remaining chicken.

Once all the chicken has been cooked, in a clean wok or deep sauté pan, add Mellow Yellow Rapeseed Oil, sesame oil, garlic and spring onions. Fry for a few minutes and then add salt, pepper and sugar. Fry for a few minutes more until the seasoning has fully dissolved. Add tomato ketchup and mix together. In a small bowl, mix the cornflour and water together then pour into your sauce. Stir and keep on the heat until the sauce becomes thick and shiny. Pour the fried chicken into the sauce and stir until fully coated.

Serve and enjoy!

After you’ve used Mellow Yellow for deep frying in this recipe, make sure you reuse or dispose of your oil safely, read our blog post here.