Description
Crispy fried chicken pieces coated in a rich, sticky sesame Asian-style sauce, perfect served over fluffy rice for a satisfying meal.
Ingredients
- 5 tbsp vegetable oil
- 2 eggs (lightly beaten)
- 3 tbsp cornflour (cornstarch)
- 10 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets (chopped into bite-size chunks)
- 1 tbsp sesame oil (optional)
- 2 cloves garlic (peeled and minced)
- 1 tbsp Chinese rice vinegar (or white wine vinegar)
- 2 tbsp honey
- 2 tbsp sweet chilli sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- boiled rice
- 2 tbsp sesame seeds
- small bunch spring onions/scallions (chopped)
Instructions
- Prepare three bowls: one with beaten eggs, one with cornflour, and one with flour mixed with salt, pepper, garlic salt, and paprika.
- Heat the vegetable oil in a wok or large frying pan over high heat until hot.
- Dredge the chicken pieces in cornflour, dip into the egg, then coat in the seasoned flour. Fry in the hot oil for 6–7 minutes, turning occasionally, until golden and crispy. Cook in batches if needed. Remove and drain on kitchen paper.
- In the same wok, add garlic, sesame oil, rice vinegar, honey, sweet chilli sauce, ketchup, brown sugar, and soy sauce. Stir and simmer on high heat for 2–3 minutes until slightly thickened.
- Return the chicken to the wok and toss well to coat in the sauce. Cook for another 1–2 minutes.
- Serve over boiled rice and garnish with sesame seeds and chopped spring onions.
Notes
- Adjust sweet chilli sauce to control spice level.
- Cook chicken in batches to maintain crispiness.
- For extra crunch, sprinkle sesame seeds just before serving.
- Best served immediately while the chicken is crispy.
- Store leftovers in the fridge for up to 2 days and reheat thoroughly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
