Serves 4
Ingredients
1kg chicken breasts, cut into small pieces, lightly seasoned with salt and pepper
250ml (1 cup) Maizena
3 eggs
Oil for deep frying
Sauce:
250ml (1 cup) sugar
175ml rice wine vinegar
100ml tomato sauce
25ml soy sauce
1 thumb-size piece of ginger, grated
2 cloves garlic, grated
1 lime, juice only
1 to 2 spring onions, finely chopped (to serve)
Pre-heat the oven to 180C
Method
Place the Maizena in a large enough plastic bag, add the chicken and shake it until all the pieces are well coated.
Start heating the oil in a pan (or pot).
Whisk the eggs in a mixing bowl.
Dip the chicken pieces into the egg to coat then place them into the hot oil and fry for a couple of minutes until it starts to colour then transfer the chicken to an ovenproof dish.
Mix all the ingredients for the sauce together, pour it over the chicken then place it in the oven and bake for 30 minutes, tossing halfway through to ensure that all the pieces are covered in the sauce.
Serve over a steaming bowl of Jasmine rice and top it with some spring onion.
Original recipe by Nina Timm from Easy Cooking from Nina’s Kitchen (www.my-easy-cooking.com)
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