- 5 Tbsp canola oil
- 3 Tbsp cornstarch
- 2 eggs, lightly beaten
- 10 Tbsp unbleached all-purpose flour
- Salt and freshly ground pepper
- 1/2 tsp garlic salt
- 2 tsp paprika
- 3 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 Tbsp Chinese rice vinegar, such as Shaoxing
- 2 Tbsp honey
- 2 Tbsp sweet chilli sauce
- 3 Tbsp ketchup
- 2 Tbsp brown sugar
- 4 Tbsp soy sauce
- Steamed rice
- 2 Tbsp sesame seeds
- 3 green onions, chopped
In a wok or large frying pan over medium-high heat, add oil.
To make the chicken, in a shallow bowl, add cornstarch. In another shallow bowl, add eggs. In a third shallow bowl, add flour, salt and pepper, garlic salt and paprika and combine.
In batches, dredge chicken in cornstarch, then dip in egg, then dredge it in flour mixture. Add to hot pan and cook until well browned, turning two or three times during cooking, 6-7 minutes.
Transfer chicken to a bowl lined with paper towels.
To make the sauce, add all of sauce ingredients to hot pan over high heat and stir until sauce reduces by about a third, 2-3 minutes. Add chicken back to pan and toss in sauce to coat, 1-2 minutes. Serve with rice and garnish with sesame seeds and green onions.