Cut the chicken into small bite sized pieces. Drizzle with the soy and dust with cornflour.
Rinse the rice and cook according to packet instructions.
To make the sauce gently combine the honey, soy, garlic and ginger in a pot over a gentle heat, stir to combine and allow to boil. Mix the cornflour to a paste with the water and add to the sauce, stir until the sauce thickens.
Tip the slaw into a salad bowl and dress with the package dressing.
Combine the cornflour, plain flour and baking soda in a bowl. Pour in the cold water and gently mix to combine.
Heat the oil in a large pot over a medium-high heat. Once hot, dip the chicken into the batter and then cook in batches until it is golden, crisp and cooked through. Transfer to a shallow bowl.
Pour the honey sauce over the cooked chicken and turn to coat.
Serve the honey chicken with rice and slaw, sprinkle with spring onions.
Chef’s Tip: Add ice cubes to tap water to ensure it is cold as the colder the better.
We have suggested using a packaged slaw mix for ease and ingredient efficiency. If you want to make your own slaw we suggest using 1/4 cabbage, shredded, 1/2 red onion, diced, 1 grated carrot, chopped parsley and a creamy slaw dressing or mayonnaise.