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

2 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. Remove and drain on kitchen roll.

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

4 Return the chicken to the pan and simmer for 2-3 minutes until it is sticky and coated.

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