Print Recipe
Pin Recipe
[btn-google-source]
Servings: 4
Calories: 520kcal
Ingredients
- 5 tablespoons vegetable oil
- 2 eggs lightly beaten
- 3 tablespoons corn flour or cornstarch
- 10 tablespoons plain all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 2 teaspoons paprika
- 3 chicken breast fillets chopped into bite-size chunks
For the Sauce:
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 tablespoon Chinese rice vinegar
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- Rice boiled
- 2 tablespoons sesame seeds
- Spring onions/scallions chopped
Instructions
- Heat the oil in a wok or large frying pan until very hot.5 tablespoons vegetable oil
- Place the egg in one shallow bowl and the corn flour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.2 eggs, 3 tablespoons corn flour, 10 tablespoons plain all-purpose flour, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic salt, 2 teaspoons paprika
- 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. 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 (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.3 chicken breast fillets
- Mix 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.1 tablespoon sesame oil, 2 garlic cloves, 1 tablespoon Chinese rice vinegar, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 3 tablespoons ketchup, 2 tablespoons brown sugar, 4 tablespoons soy sauce
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.Rice, 2 tablespoons sesame seeds, Spring onions/scallions
Notes
- Chicken: Chicken thighs are a great substitute for breasts in this recipe. They add extra flavor and tend to be juicier.
- Perfect Fry: Make sure your oil is hot enough before adding the chicken to achieve that crispy exterior.
- Sauce Consistency: If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce as it simmers.
- Adjust Sweetness: Depending on your taste, adjust the amount of honey and brown sugar. Start with less and add more if needed.
- Sesame Oil Boost: For an extra burst of flavor, drizzle a little extra sesame oil over the finished dish right before serving.
- Spice It Up: Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Batch Cooking: This recipe scales up beautifully for meal prep or feeding a larger crowd. Just be sure to fry the chicken in batches to keep it crispy.
Storage and Reheating Instructions
- Cool and Airtight: Let the chicken cool to room temperature before storing it, and use an airtight container to keep it fresh.
- Refrigerate: Keep in the refrigerator for up to three days for the best taste.
- Reheat: Warm it up in the microwave, skillet, or for a crispier texture, use the oven or an air fryer.
- Freeze: Freeze in airtight containers or freezer bags for up to three months. Thaw in the refrigerator before reheating.
Nutrition
Calories: 520kcal | Carbohydrates: 43g | Protein: 26g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1908mg | Potassium: 512mg | Fiber: 2g | Sugar: 22g | Vitamin A: 697IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg
Tried this recipe?Let us know how it was!