Ingredients
500g (1.1 lb) chicken breast, cut into small, thin strips
½ cup chicken stock
3 tbsp white vinegar
4 tbsp sugar
2 tbsp soy sauce
1½ cup plain flour (all-purpose flour)
2 tsp cornflour (cornstarch), dissolved in 2 tbsp water
vegetable oil for frying
1 tbsp sesame seeds
Marinade:
2 tbsp soy sauce
1 garlic clove, finely grated
1 egg white
1 tsp sesame oil
Instructions
STEP 1
In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes.
STEP 2
In another bowl, mix together the chicken stock, vinegar, sugar and soy sauce.
STEP 3
Place the plain flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
STEP 4
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
STEP 5
In a clean wok or pan over medium heat, add the sauce you made earlier. Simmer for about a minute to allow the sugar to dissolve. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Sprinkle with sesame seeds and serve.
