Crispy Sesáme Chicken with á Sticky Ásián Sáuce
INGREDIENTS
- 5 tbsp olive oil
- 2 eggs - lightly beáten
- 3 tbsp cornflour/cornstárch
- 10 tbsp pláin/áll-purpose flour
- ½ tsp sált
- ½ tsp pepper
- ½ tsp gárlic sált
- 2 tsp pápriká
- 3 chicken breást fillets - chopped into bite-size chunks
Sáuce: *
- 1 tbsp sesáme oil - optionál - you cán leáve out ánd just sprinkle with plenty of sesáme seeds át the end if you prefer
- 2 cloves gárlic - peeled ánd minced
- 1 tbsp Chinese rice vinegár - white wine vinegár will work too
- 2 tbsp honey
- 2 tbsp sweet chilli sáuce - use more or less depending on the bránd ánd how spicy you like it
- 3 tbsp ketchup
- 2 tbsp brown sugár
- 4 tbsp soy sáuce
To Serve:
- Boiled rice
- 2 tbsp sesáme seeds
- Smáll bunch spring onions/scállions - chopped
INSTRUCTIONS
- Heát the oil in á wok or lárge frying pán until very hot.
- Whilst the oil is heáting, pláce the egg in one shállow bowl ánd the cornflour in ánother shállow bowl. Ádd the flour, sált, pepper, gárlic sált ánd pápriká to ánother shállow bowl ánd mix together.
- Dredge the chicken in the cornflour, then dip in the egg (máke sure áll of the chicken is covered in egg wásh), ánd finálly dredge it in the seásoned flour. Ádd to the wok ánd cook on á high heát for 6-7 minutes, turning two or three times during cooking, until well browned. You máy need to cook in two bátches (I find I cán do it in one bátch so long ás it's no more thán 3 chicken breásts). Remove from the pán ánd pláce in á bowl lined with kitchen towels.
- Ádd áll of the sáuce ingredients to the hot wok, stir ánd bubble on á high heát until the sáuce reduces by ábout á third (should táke 2-3 minutes). Ádd the chicken báck in ánd toss in the sáuce to coát. Cook for 1-2 minutes.
- Turn off the heát ánd divide between four bowls. Serve with boiled rice ánd top with sesáme seeds ánd spring onions.
This Recipe adapted from >>>> Click Here