Ingredients:

  • 600g boneless, skinless chicken breast, cut into 1.5cm cubes
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon soy sauce
  • 1 large egg, beaten
  • 4 tablespoons cornflour (US: cornstarch)
  • 250ml sunflower oil (or other neutral oil) for frying
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 2 tablespoons sweet chilli sauce (like Blue Dragon Original)
  • 1 tablespoon tomato puree (tomato paste)
  • 2 tablespoons runny honey
  • 2 cloves garlic, grated or crushed
  • ¼ teaspoon dried chilli flakes (or to taste)
  • Jasmine rice, cooked according to package directions
  • 3 spring onions (scallions), finely sliced (optional garnish)
  • Sesame seeds, for garnish

Instructions:

  1. In a large bowl, combine chicken, bicarbonate of soda, and soy sauce. Mix well and let sit for 5 minutes.
  2. Combine all sauce ingredients in a jar or small bowl. Stir or shake well to combine.
  3. Add the beaten egg and cornflour to the chicken. Toss until the chicken is evenly coated.
  4. Heat the oil in a wok or frying pan over high heat. Carefully add half of the chicken pieces and fry until golden brown and cooked through, about 4 minutes. Remove to a plate lined with kitchen paper. Repeat with the remaining chicken.
  5. Remove the oil from the wok/pan. Return the pan to medium heat. Pour in the sesame sauce and heat until it gently bubbles. Add the fried chicken and stir to coat evenly.
  6. Turn off the heat immediately. Serve hot over jasmine rice, garnished with sesame seeds and spring onions (if using).