1. Add the basmati rice and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving
2. Meanwhile, top, tail, peel then chop the carrot into matchsticks. Cut the baby corn into quarters. Cut the green beans in half
3. Separate the egg yolk from the egg white, discard the white. Combine the egg yolk with the cornflour, a pinch of salt and 1 tbsp milk – this is your batter
4. Add the diced chicken to the batter and give everything a good mix up
5. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat. Once hot, add the chicken and cook for 3-4 min, turning once halfway until golden and crispy. Once done, transfer the golden chicken to kitchen paper and set aside
6. Meanwhile, combine the soy sauce, tomato ketchup, rice wine vinegar, honey and sesame oil in a small bowl – this is your sweet ‘n’ sour sauce 
7. Once the chicken is cooked, return the pan to a medium-high heat with a drizzle of vegetable oil. Once hot, add the carrot matchsticks, chopped green beans and baby corn and cook for 3 min or until beginning to soften. Add the sweet ‘n’ sour sauce and cook for a further 2-3 min or until the vegetables are tender
8. Meanwhile, trim then slice the spring onions finely. Once the vegetables are tender, remove the pan from the heat and add the sliced spring onion and golden chicken. Season with a pinch of salt and pepper and give everything a good mix up
9. Fluff the cooked rice with a fork. Serve the super sweet ‘n’ sour chicken over the basmati rice

Tip: for fancy presentation, press the rice into small bowls and turn out Enjoy!