1Slice the chicken breasts horizontally into two thin halves, then sprinkle over the cornflour, ½ tsp salt, the white pepper and ½ tbsp water, then leave to marinate for 20 mins.
2Meanwhile, make the batter. Whisk the eggs in a bowl, then set aside. In a second bowl, combine the plain flour, cornflour, garlic salt, garlic powder, bicarbonate of soda and red pepper powder, then tip half of the mixture into another bowl. Set one aside. Stir the whisked eggs into one bowl of the flour mixture with 3-5 tbsp cold water, adding 1 tbsp at a time. Mix well until it’s the consistency of double cream.
3Coat one chicken breast in the batter until evenly covered, then coat in the flour mixture. Rub in the flour using your hands to ensure it’s completely coated. Repeat until all four halves of the chicken breasts have been coated.
