Donna Hay

So...

It's kind of a recipe that is a derivative of this poached Chinese-style chicken that I have.

But it's ginger and soy and rice wine vinegar and a bit of garlic.

So it's all of those beautiful flavors.

And szechuan peppercorns or some white peppercorns just for that little bit of, you know, kick.

So once you marinate the chicken, instead of having to do the whole dredging, coating, your hands are getting super sticky, you just add rice flour and baking powder to the marinade and the chicken, and it just becomes like a sticky batter.

Okay.

And you dump it in the oil, crunchy, and then the batter is really, really well flavored because it's the marinade.

So you're getting that double hit of flavor.