Batter up

1. In a large bowl, whisk together water, chicken powder, self-raising flour, cornstarch, custard powder, and YumYum seasoning until smooth and lump-free.

    

2. Add the chicken and mix to coat evenly. Let it rest for 5 minutes while you heat the oil. It helps the batter grip.
   

Fry time

1. Heat the peanut or canola oil in a wok or deep pot to 180 °C / 355 °F.

    

2. Fry the chicken in small batches for 5–6 minutes, turning occasionally until golden and crisp.

    

3. Once the chicken is golden brown add in the capsicum and green beans towards the end for frying before straining it.

    

4. Remove with a slotted spoon and drain on a rack or paper towels.
   

Sauce it up

1. In a clean wok, over medium heat stir in chilli flakes, honey, sweet chilli, soy sauce, red wine vinegar and add sugar.

    

2. In a small bowl, mix the potato starch and water to make a slurry. Gradually add the slurry to the sauce, stirring continuously until the sauce reaches the desired thickness.

    

3. Now turn on high heat, add in the sesame oil and simmer for 1-2 minutes or until slightly thickened.

    

4. Add the fried chicken with capsicum, beans and toss until every piece is coated in that glossy, sticky glaze.
   

Final shine

1. Transfer the sesame chicken to a serving plate. Garnish with extra sesame seeds if desired. Serve hot with steamed rice or noodles.

    

2. Sprinkle toasted sesame seeds over the top.

    

3. Serve hot, crispy outside, juicy inside, pure wok-fried happiness.