In a shallow dish mix together the marinade ingredients then marinade the fish for 20 minutes, covered in the fridge
Mix all the seasoning ingredients together with the breadcrumbs in a bowl then tip them onto a plate or tray.
In a small pan, heat the gong bao sauce ingredients, thicken if necessary with the cornflour and water mixture. Set to one side.
Dip the strips of fish in flour, then egg, then seasoned bread crumb mixture.
Heat a wok over a high heat and fill the wok to a quarter of it’s depth with groundnut oil. Heat the oil to 180 degrees, or until a cube of bread dropped in turns golden brown in 15 seconds. Deep fry the goujons until golden brown, then remove with a slotted spoon and drain on absorbent kitchen paper. Serve immediately with roast sweet potato wedges and gong bao sauce.
Tip: Ensure your wok is stable before you deep-fry. If your sauce is a little sharp, add a pinch of caster sugar.:
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