Angry Chicken

Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornflour and egg together to form a batter.

Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with kitchen paper.

Add the chillies and peppers to the pan and fry for 3–4 minutes before adding all the sauce ingredients except, for the cornflour. Simmer over a high heat for 5 minutes, then blend 2–3 tablespoons of the sauce with the remaining cornflour in a cup until smooth. Return to the pan and bubble until the sauce thickens.

Return the chicken to the pan and simmer for 2–3 minutes until the chicken is sticky and coated. Serve in deep bowls.

Meanwhile steam the courgette batons for 2–3 minutes, then divide between four bowls. Serve with the hot and sour chicken.