This is a recipe taken from GokWan’s brilliant book “Gok Cooks Chinese”. Making your own dressing means that you know exactly what the ingredients are and you can make it as healthy (or indulgent) as you want
Nigella's recipe was too runny and lacked punch, GokWan's although extremely tasty was very high in sugar and a bit fussy (I could never really get the whole caramelised sugar thing down to pat)
Chicken is not traditional as it is regarded as too dry but I have used it successfully in a GokWan recipe featured in this post where you will also find recipes for a few other fillings