In this recipe, chicken is marinated in a deliciously savoury sesame marinade. It's then fried and topped with a sweet, slightly sour yet savoury sesame sauce and extra sesame seeds.
- 4 chicken breasts, boneless, skinless
- 2 tbsp. each soy sauce, plain flour, corn flour and water
- 1 tbsp. sherry
- 1/4 tsp. each sesame oil, bicarb and baking powder
- 1/2 tsp. each salt and pepper
- 1 tsp. vegetable oil
- 375ml chicken stock
- 200g caster sugar
- 4 tbsp. rice wine vinegar
- 4 tbsp. corn flour
- 2 tbsp. each soy sauce and sesame oil
- 1 tsp. each minced garlic and fresh chilli
- 2 tbsp. toasted sesame seeds
- Oil to fry
Thinly slice the chicken breasts into strips. Combine the soy sauce, plain flour, corn flour, water, sherry, sesame oil, bicarb, baking powder, salt, pepper and vegetable oil. Whisk until smooth. Add the chicken, toss to coat, cover and leave in the fridge for half an hour.
Heat oil in a large frying pan. Fry the chicken in batches until golden brown and cooked through.
In a saucepan, combine the chicken stock, sugar, vinegar, soy sauce, sesame oil, garlic and chilli. Mix a little of the corn flour with the mixture until smooth, then add the corn flour mixture back to the sauce. Heat over a medium heat, bring to the boil then reduce to a simmer and cook until thickened.
Serve the chicken on a large platter, topped with the sauce and sesame seeds.