Ingredients
- 5 tbsp oil2 eggs lightly beaten3 tbsp cornflour/cornstarch10 tbsp plain/all-purpose flour½ tsp salt½ tsp pepper½ tsp garlic salt2 tsp paprika3 chicken breast fillets chopped into bite-size chunksSauce: *1 tbsp sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer2 cloves garlic peeled and minced1 tbsp Chinese rice vinegar white wine vinegar will work too2 tbsp honey2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it3 tbsp ketchup2 tbsp brown sugar4 tbsp soy sauce
Method
- Coat chicken in corn flour then eggs then flour mixture
- Cook chicken in batches in oil until crispy. When cook set aside.
- Mix all sources together and cook in wok for 2 minutes or until bubbling
- Add crispy chicken to sauce and coat well.
- Service with rice or noodles
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
