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1
Cut the meat into strips along the grain.
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2
Put the chicken and all the ingredients up to the soy sauce and honey in a bowl and rub in well with your hands.
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3
Leave to marinate for 30 minutes.
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4
After 30 minutes, wipe the excess moisture off the chicken pieces and add 1 tablespoon of cake flour.
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5
That way the batter will stick well to the chicken.
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6
To make the batter: Put the panko in a resealable bag and crush into a fine powder by rolling a rolling pin over the bag.
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7
You can also do this in a food mill or food processor.
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8
Put the crushed panko and the remaining ingredients marked with in a bowl and mix to combine.
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9
Add 250 ml of beer and mix until blended.
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10
The batter should be about the consistency of heavy cream.
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11
If it's too thick add a little more beer, mixing between additions.
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12
Pour cooking oil in a frying pan and heat over medium to about 170C.
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13
Coat each piece of chicken in batter and deep fry.
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14
To avoid the batter from cracking and falling off, turn the pieces over gently after about 30 seconds even if the surface has not hardened.
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15
When the pieces are golden brown, take them out and drain off the oil very well to finish.
