Ingredients:

  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon tomato puree
  • 1 tablespoon runny honey
  • 1 teaspoon dried chilli flakes
  • 600 g chicken breast, chopped into bite-sized chunks
  • 1 tablespoon soy sauce
  • 1 beaten egg
  • 3 tablespoons cornflour
  • 250 ml sunflower oil
  • Jasmine rice
  • 3 spring onions, finely sliced
  • Sesame seeds
  • Fresh red chillies, sliced

Instructions:

  1. In a clean jam jar, combine sesame oil, soy sauce, apple cider vinegar, sweet chilli sauce, tomato puree, honey, and dried chilli flakes. Shake well until mixed.
  2. In a large bowl, mix chicken chunks with soy sauce, beaten egg, and cornflour. Coat evenly.
  3. Heat sunflower oil in the wok over high heat for approximately 3 minutes.
  4. Carefully add half of the chicken pieces to the wok. Fry until golden brown (about 4 minutes), turning occasionally. Remove to a plate lined with kitchen roll and repeat with the remaining chicken.
  5. Dispose of excess oil from the wok and return the pan to medium heat. Pour in the sauce until it bubbles.
  6. Add the fried chicken into the sauce and stir quickly to coat. Turn off the heat to maintain crispiness.
  7. Serve immediately with jasmine rice, garnished with spring onions, sesame seeds, and fresh chillies as desired.