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Jack’s motto is “Do God’s work and He will do your work!”
HERE IS RECIPE
INGREDIENTS
2 cups Chicken Breast
3.5 oz Corn flour Add More If Needed (See Notes)
1 tsp Garlic And Ginger Paste
1 Egg White
2 Spring Onions
Vegetable Oil
Chicken Marinade
2 tbsp Dark Soy Sauce
1 tbsp Garlic And Ginger Paste
1 tsp Sesame Oil
1 tsp Sugar
1 tsp White Pepper
Stir Fry Sauce
3 tbsp Dark Soy Sauce
4 tbsp Honey
1 tbsp Sriracha
2 tbsp Lemon Juice
INSTRUCTIONS
Prepare your chicken breast by cutting it into thin strips.
Place the chicken into a large mixing bowl and add the marinade ingredients (dark soy sauce, garlic and ginger paste, sesame oil, sugar and white pepper). Leave to rest for at least 10 minutes.
Whilst the chicken is resting, add the stir fry sauce (honey, lemon juice, dark soy sauce and sriracha) into a small mixing bowl and leave aside for later use.
Add an egg white into the chicken and mix well. Pour the corn flour into the chicken and mix thoroughly until each piece of chicken is coated in corn flour.
Heat oil in a wok or frying pan at 350F and fry the pieces of chicken for 1 to 2 minutes. Once all pieces of chicken is fried, fry the chicken again for 2 to 3 minutes to get it really crispy.
In a clean pan add a tablespoon of oil and fry the garlic and ginger paste for 5 to 10 seconds. Add the stir fry sauce ingredients (honey, lemon juice, dark soy sauce and sriracha) and stir for 30 seconds or until thickened.
Add the crispy chicken and mix into the sweet chili sauce until evenly distributed. Sprinkle with chopped spring onions and eat straightaway.
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