About the Recipe
Tender chicken pieces tossed in a fiery chili-garlic sauce, balanced with sweet soy and nutty sesame—this dish delivers a punch of flavour with every bite. Finished with toasted sesame seeds and spring onions, it’s perfect over rice or noodles for a satisfying kick.
Ingredients
2 chicken breasts, cubed
10 tablespoons plain flour
3 tablespoons cornflower
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon black pepper
2 eggs, whisked
5 tablespoons olive oil
Bunch spring onions, finely chopped
3 tablespoons sesame seeds
Spicy Sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon green chillis, chopped
1 teaspoon garlic, chopped
4 tablespoons soy sauce
2 tablespoons honey
1 tablespoon brown sugar
3 tablespoons ketchup
1 tablespoon siracha sauce
Instructions
Step 1
Start by combining the plain flour, cornflour, paprika, garlic salt, and black pepper in a large mixing bowl.
Step 2
First, take a few chicken cubes and thoroughly coat them in flour. Then, dip them into the whisked eggs, ensuring they are fully covered. Afterward, dip them in the flour once more until they are completely coated. Place these on a tray and repeat the process with the rest of the chicken cubes.
Step 3
After coating, heat the olive oil in a wok until it is very hot, then add the coated chicken cubes. Cook for 6-7 minutes, turning the chicken pieces a few times during this period. Once crispy, remove the chicken from the wok and set aside.
Step 4
Then, heat the sauce ingredients in a pot, letting them simmer until fully combined and the sauce has reduced to a slightly sticky consistency. This process will take about 3-4 minutes over medium heat.
Step 5
After reducing, add the fried chicken to the sticky sauce and stir until the chicken is fully coated.
Step 6
Before serving hot, garnish with chopped spring onions and sesame seeds.