Meal Time With Movie Junkie - Chinese Sticky Chicken
Join me in my kitchen once again as I make some chicken that tastes so good it's almost impossible to believe you can make it at home without industrial cookers and magic pans.
Ingredients:
5 tbsp Vegetable oil
2 eggs beaten
3 tbsp cornflour
10 tbsp plain flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets - chopped into bite-size chunks
Sauce:
1 tbsp sesame oil
2 cloves garlic minced
1 tbs rice vinegar/white wine vinegar
2 tbsp honey
2 tbsp sweet chilli sauce
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce
(Make this sauce first in a cup or bowl the morning you want to make this dish, it infuses all the flavours and gets a lot of work out of the way early)
Method:
Put the veg oil in a wok.
Slap the egg on a plate and the cornflour on another.
Add the flour, salt, pepper, garlic salt and paprika to a bowl and mix together.
Start heating the oil on a medium heat, Cover the chicken chunks in the cornflour, then dip in the egg, then into the seasoned flour piece by piece. Add to the wok and cook on a high heat for 6-7 minutes, keep it turning till its browned. Cook in batches like I do to make it easier, especially if you've got a small wok.
Remove from the Wok and place in a bowl or on a tray lined with kitchen roll.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces a bit, the less you reduce the more sticky (and better) the sauce is. When I made it here I reduced a little too much giving me less sauce at the end.
Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes. (I added mangetout with the chicken here, to add a little veg crunch, you can add whatever you like)
-Serve it with what ever you like, I usualy rotate rice and noodles for savoy cabbage and spring rolls. Choose whatever keeps your liquid based transportation buoyant.
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