Ingredients
- 5 tbsp vegetable oil.
2 eggs lightly beaten - 3 tbsp cornflour (cornstarch)
- 10 tbsp plain (all-purpose) flour
- ½ tsp salt.
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets chopped intr bite-size chunks
Sauce
- 1 tosp sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you
prefer - 2 cloves garlic peeled and minced
- 1 tbsp Chinese rice vinegar white wine vinegar will work too
- 2 tbsp honey
• 2 tbsp sweet chilli sauce use more or less depending on the brand and hO spicy you like it
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce
to serve
- boiled rice
- 2 tbsp sesame seeds
■small bunch spring onions/scallions
method
neat the on in a wok or large trying pan until very hot.
Whilst the oil is heating, place the e in one shallow bowl and the cornflo in another shallow bowl. Add the flour,
salt, pepper, garlic salt and paprika to another shallow bowl and mix.
Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning ^ or three times during cooking, unti o well browned. You may need to coon in two batches (I find I can do it in
batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by ab o a third (should take 2-3 minutes). Add the chicken back in and toss in the
sauce to coat. Cook for 1-2 minutes.
Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
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