Just love the sweet and sour combination of flavours in this dish. Yummy
Ingredients
- 1 chicken breast
- 1 tablespoon soy sauce
- 1 egg
- 2 tablespoons cornflour
- 1 tablespoon sesame seeds
- Oil for deep frying
- 1 cheek of red capsicum, cut into cubes
- ¼ teaspoon minced garlic
- 2 beans, cut
- 1 asparagus, cut
- 1 cup cooked rice
Sauce
- 2 tablespoons water
- 2 tablespoons honey
- 1 tablespoon tomato paste
- pinch five spice powder
- 2 teaspoons lemon juice
- ½ teaspoon sesame oil
Method
- In a small bowl, blend the egg and soy sauce together
- Place chicken pieces in the egg mixture and stir to combine, refrigerate for at least 2 hours
- Drain the chicken of excess liquid
- Meanwhile, place the sauce ingredients in a small saucepan over medium-high heat and bring to boil, reduce heat and simmer until sauce reduces and thickens slightly
- In a small frying pan add enough oil to cover the chicken pieces when cooking
- Heat the oil over high heat, test the oil with a cube of bread, if it bubbles it is ready, gently lower the chicken pieces into the oil and cook until they are golden in colour, do this in batches do not overload the oil, remove and drain on paper towel. Repeat with remaining chicken
- Drain the pan, leaving 1 tablespoon of oil for frying the vegetables, add the garlic to the pan and cook over medium heat for 1 minute, add the remaining vegetables and stir-fry 1-2 minutes
- Add the chicken pieces and sauce, stir well, cook until chicken is hot and ready to serve
- Serve with cooked rice
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