In a clean mixing bowl, whisk together the gluten free flour, cornflour and enough sparkling water to make a smooth batter the consistency of double cream.
Heat the vegetable oil in a heavy-
Dip the chicken in the batter to coat completely, then carefully lower into the hot oil.
Deep fry for 3-
Carefully lift out with a slotted spoon and drain on kitchen paper. Season with salt and freshly ground black pepper. Serve immediately with sweet chili sauce.
85g/3oz gluten free self-
1 tsp cornflour
300ml/½ pint vegetable oil, for deep-
2 chicken mini-
salt and freshly ground black pepper