Ingredients
500 g chicken breast, cut in long strips
rice bran oil, for deep-frying
2 garlic, minced
toasted sesame seeds, to garnish
BATTER:--
1 egg white
½ cup flour, sifted
¼ cup cornflour
½ tsp baking powder
½ cup water, ice cold
1 tbsp rice bran oil
pinch of salt
HONEY SESAME SAUCE:--
⅓ cup bush honey
1 tsp SIDS BOYSENBERRY VINEGAR
2 tsp Tuimato sauce
1 tsp sesame oil
2 tsp cornflour
½ cup water
2 tsp SIDS SALT & PEPPER
Directions
Whisk all the “Batter” ingredients together until smooth. Set aside. Drop in the chicken cubes, mix well until they are well coated. Set aside.
Mix all the ingredients of the “Honey Sesame Sauce” together, including SIDS BOYSENBERRY VINEGAR, SIDS SALT & PEPPER and set aside.
Heat up a sauté pan and add about 5 cm of oil on medium to high heat. When the oil is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the colour changes to golden brown. Dish out and drain on paper towels.
Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce and bring to a light simmer until the sauce thickens. Drop in the chicken, stir-fry a few times to combine the sauce and chicken, add the sesame seeds, dish out and serve immediately with steamed white rice, or Chinese fried rice.
