750g chicken breast fillets, trimmed
2 eggs, lightly beaten
¾ cup cornflour
Vegetable oil, for deep frying
2/3 cup barbecue sauce
2 tablespoons soy sauce
½ cup apricot jam
Cut fillets horizontally in half through the side to give to thin pieces. Cut crossways into 1cm slices.
Place eggs and cornflour in two separate, shallow dishes.
In three batches, dip chicken in eggs then cornflour, tossing to coat. Shake away excess flour.
Heat enough oil in a large wok over a high heat, to deep-fry. Add chicken in four batches. Fry for about 3 to 4 minutes, or until golden brown and cooked through.
Remove chicken with a slotted spoon. Drain on absorbent kitchen paper. Transfer to a large bowl.
Meanwhile, whisk sauces and jam with 1 tablespoon water in a medium saucepan. Place over a high heat. Bring to boil. Simmer for about 5 minutes, or until thickened. Remove.
Pour hot sauce over chicken. Toss to coat. Serve.
TIP! Try replacing apricot jam with plum sauce. Keep cooked chicken warm in a slow oven (150C) on an oven tray, lightly covered with foil.