In a wok, heat oil, dredge the chicken pieces in crumb crust and fry until golden brown. Transfer to a plate lined with paper towel, set aside.

In a pan heat oil (2 tablespoon), add in the bell peppers and sweet corn, saute for 3-4 minutes.

Add honey, mustard sauce and salt, stir to mix, switch the flame off.

Add in the fried chicken pieces, toss to mix.

Garnish with basil leaves, serve.