When trying out oriental-style chicken dishes, I often find that they contain western ingredients such as tomato ketchup and other ready-made sauces. This recipe however has more authentic flavors and is also easy to make. You can make the chicken early in the day and finish it off just before dinner – very convenient for busy people!
- 1.2kg chicken cutlets, cut into large bite size pieces
- 2 cups oil
- ¾ of a cup corn starch
- ¾ of a cup flour
- 2tsp baking powder
- 1tsp baking soda
- 1 cup cold water
- 1 cup sugar
- 1 cup rice vinegar
- 6tbsp soy sauce
- 6 garlic cloves, crushed
- 2tbsp sesame oil
- 6tbsp water
- 2tbsp corn starch
- Toasted sesame seeds
Mix together the corn starch, flour, baking powder, baking soda and cold water until smooth.
Heat the 2 cups of oil in a wok or deep frying pan for 5-10 minutes until very hot.
Dip the chicken pieces into the batter, shaking off the excess and fry on both sides until cooked and a golden brown.
Drain the chicken on paper towels and transfer to a large baking dish.
Heat oven to 170 degrees Celsius (350 degrees Fahrenheit).
Mix together the first 5 of the sauce ingredients in small saucepan over a high heat.
Stir until boiling.
Mix the water and the corn starch and add to the pan. Cook until the sauce has thickened, stirring occasionally.
Pour the sauce over the chicken.
Sprinkle with the sesame seeds and bake, uncovered, for 15 minutes.