3 boneless, skinless chicken breasts, cut into small chunks
2 tablespoons sunflower oil
2 bacon rashers, chopped
4 spring onions, halved and cut into thin strips
75 g (3 oz) mushrooms, sliced
200 g (7 oz) can sweetcorn,
75 g (3 oz) frozen peas
200 g (7 oz) ready-cooked rice
1 teaspoon Chinese five spice
1 tablespoon soy sauce
2 eggs, beaten
Half-fill a wok or deep pan with sunflower oil and heat to 180–190°C (350–375°F) or until a cube of bread browns in 30 seconds. Meanwhile, mix together the flour, cornflour and a pinch of salt in a bowl. Pour in the sparkling water and mix using a hand whisk. Don't overmix – there should still be a few lumps.
Quickly dip the chicken pieces into the batter, drain off the excess, then add to the hot oil about 6 pieces at a time. Fry for about 2 minutes until crisp and golden and the chicken is cooked. Remove with a slotted spoon, drain on kitchen paper and keep warm while cooking the remaining chicken.
To make the fried rice, heat the oil in a large frying pan, add the bacon and fry for 3 minutes until crisp. Add the spring onions, the mushrooms, sweetcorn and peas and stir-fry for 2 minutes. Add the rice, Chinese five spice powder and soy sauce and heat through for 3 minutes until the rice is hot. Pour in the beaten eggs and stir until cooked.