Asian Style Chicken with Sticky Sauce
pazu
This recipe features crispy coated chicken with a sweetish Asian-style sauce, perfect for serving with boiled rice.
Chicken with crispy coating
Around 14 ounces or 400 grams of chicken breast
1 Egg
3 tbsp of cornflour
10 tbsp all-purpose flour
1/2 tsp garlic powder
2 tsp paprika powder
Around 5 tbsp of sesame oil for frying the chicken
Sauce
1 tbsp sesame oil
2 garlic cloves, mashed to paste.
1 tbsp Chinese rice vinegar or alternatively white wine vinegar
3 tbsp honey
2 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce
Prepare the sauce by mixing the ingredients together in a bowl.
Cut the chicken into bite sized pieces.
Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each.
Place lightly beaten egg in another shallow bowl.
Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.
Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.
Fry until chicken is cooked and has a nice golden-brownish coating.
Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.
Let the sauce bubble for one or two minutes and you’re done.
Serve with boiled rice.