Crispy Sesame Chicken
Serves 4
Prep Time 35 mins
Cooking 20 mins
Level medium
Ingredients
- 5 tbsp Vegetable Oil
- 2, lightly beaten Eggs
- 3 tbsp Cornflour
- 10 tbsp All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Garlic Powder
- 1/2tsp Paprika
- 1/2tsp Sea Salt
- 3, cut into bite-size pieces Chicken Breasts
- 1 tbsp Sesame Oil
- Garlic Cloves
- 1 tbsp Pinto's Pride White Wine Vinegar
- 2 tbsp Honey
- 2 tbsp Pinto's Pride Sweet Chilli Sauce
- 3 tbsp Mayor Ketchup
- 2 tbsp Brown Sugar
- 4 tbsp Pinto's Pride Soy Sauce
- Rice
- 2 tbsp Sesame Seeds
- 1 bunch Spring Onions
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, the cornflour in another shallow bowl and combine the flour, salt, pepper, garlic salt and paprika in another shallow bowl. Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches. Remove from the pan and place in a bowl lined with kitchen towels.
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. Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
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