Crispy Sesame Chicken with a Sticky Asian Sauce (Use Ground)

kitchensanctuary.com

Stephanie Wright

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

Sauce: *

1 tbsp sesame oil - optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer

2 cloves garlic - peeled and minced

1 tbsp Chinese rice vinegar - white wine vinegar will work too

2 tbsp honey

2 tbsp sweet chilli sauce - use more or less depending on the brand and how spicy you like it

3 tbsp ketchup

2 tbsp brown sugar

4 tbsp soy sauce

subheading: To Serve:

boiled rice

2 tbsp sesame seeds

small bunch spring onions/scallions - chopped

Directions at kitchensanctuary.com

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