Sesame chicken

Crispy and sticky chicken with a hint of spice…

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Ingredients

Vegetable oil for deep frying

3 chicken breasts, diced into bite sizes cubes

2 eggs, beaten

3 tablespoons cornstarch

140g plain flour

2 teaspoons smoked paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper

Sea salt

Black pepper

For the sauce

Sesame oil

2 cloves garlic, minced

1 tablespoon rice wine vinegar

2 tablespoons honey

2 tablespoons sweet chilli sauce

3 tablespoons tomato sauce

3 tablespoons light brown sugar

4 tablespoons soy sauce

2 teaspoons sesame seeds

2 spring onions, finely diced

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Method

Step 1

Heat enough vegetable oil in a large dutch oven until very hot. Ensure not to fill your pot more than halfway to avoid it boiling over.

Step 2

Wisk eggs in a bowl, fill another bowl with the cornstarch, and a third bowl with the plain flour. Season the plain flour with sea salt, black pepper, garlic powder and cayenne pepper.

Step 3

Dredge the chicken cubes in cornstarch, then the egg mixture and finally the seasoned flour.

Step 4

Combine all the sauce ingredients into a bowl and mix well. Set aside. Once the oil is hot, add the chicken pieces in batches and deep fry for 3-4mins. Once cooked, remove from the oil and drain on paper towel.

Step 5

Heat a small pan on a medium-high heat and add the sauce until bubbling and slightly thickened. This should not take more than 1-2min. Toss in the cooked chicken pieces and stir to coat.

Serve the coated chicken atop steamed rice, topped with sesame seeds and diced spring onions.

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