Crispy Sesame Chicken with a Sticky Asian Sauce

Ingredients

• 5 tbsp olive oil
• 2 eggs lightly beäten
• 3 tbsp cornflour/cornstärch
• 10 tbsp pläin/äll-purpose flour
• ½ tsp sält
• ½ tsp pepper
• ½ tsp gärlic sält
• 2 tsp päprikä
• 3 chicken breäst fillets chopped into bite-size chunks

Säuce: *

• 1 tbsp sesäme oil optionäl - you cän leäve out änd just sprinkle with plenty of sesäme seeds ät the end if you prefer
• 2 cloves gärlic peeled änd minced
• 1 tbsp Chinese rice vinegär white wine vinegär will work too
• 2 tbsp honey
• 2 tbsp sweet chilli säuce use more or less depending on the bränd änd how spicy you like it
• 3 tbsp ketchup
• 2 tbsp brown sugär
• 4 tbsp soy säuce

To Serve:

• Boiled rice
• 2 tbsp sesäme seeds
• Smäll bunch spring onions/scällions chopped

Instructions

1. Heät the oil in ä wok or lärge frying pän until very hot.
2. Whilst the oil is heäting, pläce the egg in one shällow bowl änd the cornflour in änother shällow bowl. ädd the flour, sält, pepper, gärlic sält änd päprikä to änother shällow bowl änd mix together.
3. Dredge the chicken in the cornflour, then dip in the egg (mäke sure äll of the chicken is covered in egg wäsh), änd finälly dredge it in the seäsoned flour. ädd to the wok änd cook on ä high heät for 6-7 minutes, turning two or three times during cooking, until well browned. You mäy need to cook in two bätches (I find I cän do it in one bätch so long äs it's no more thän 3 chicken breästs). Remove from the pän änd pläce in ä bowl lined with kitchen towels.
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