Crispy Chicken with Sticky Sauce

Ingredients

2 chicken breast fillets

5 tbsp vegetable oil

2 eggs

3 tbsp corn flour

10 tbsp all purpose flour

½ tsp salt

½ tsp pepper

½ tsp garlic salt

2 tsp paprika

Sauce

1 tbsp Sesame oil

2 cloves garlic peeled and minced

1 tbsp Chinese rice vinegar/white wine vinegar

2 tbsp honey

2 tbsp sweet chili sauce (depending on the brand and how spicy you like it)

3 tbsp ketchup

2 tbsp brown sugar

4 tbsp soy sauce

Total of 4 bowls

Boiled Rice

Sesame seeds

Scallions

Method

Wash and cut the chicken breasts to bite size chunks.

Add  5 tbsp vegetable oil, heat the oil in a wok or large frying pan until very hot.

Whilst the oil is heating, Place the eggs in one shallow bowl and beat lightly.

Add the corn flour in another shallow bowl.

Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.

Ingredients	Marinated Chicken	Oil in pan

Dredge the chicken in the corn flour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour.

Take another bowl and add all the sauce ingredients and have ready.

Flour mix and egg and corn flour mix	Ready for frying	Sticky sauce mix

Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned.

Chicken added to oil	Chicken being fried	Chicken to drain

Remove from the pan and place on a plate lined with kitchen towel.

Sauce added to pan	Chicken added to pan	Onions leave added on top

Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes. Add the sliced scallion on top.

NB: Double these ingredients if you want extra sauce, rather than just coating the chicken.

This can be served with boiled rice and topped with sesame seeds and chopped spring onions.