Sweet and Sticky Asian-Style Crispy Chicken

Crispy-coated bite-sized pieces of chicken breast tossed in a deliciously sweet and savory glaze, served hot over a bed of fluffy boiled rice.

Ingredients

• 14 oz (400 g) chicken breast
• 1 egg
• 3 tbsp corn flour
• 10 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 2 tsp paprika powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 5 tbsp sesame oil (for frying)
• 1 tbsp sesame oil (for sauce)
• 2 garlic cloves (mashed to paste)
• 1 tbsp Chinese rice vinegar (or white wine vinegar)
• 3 tbsp honey
• 2 tbsp ketchup
• 2 tbsp brown sugar
• 4 tbsp soy sauce

Directions

1. Prepare the sticky sauce by combining all the sauce ingredients together in a small bowl.
2. Cut the chicken breast into bite-sized pieces.
3. Set up dredging stations with all-purpose flour mixed with garlic powder, salt, and pepper in one bowl, and a lightly beaten egg in another.
4. Coat the chicken pieces first in corn flour, dip into the beaten egg, and finally coat thoroughly in the seasoned all-purpose flour.
5. Heat sesame oil in a skillet or pan over medium-high heat and fry the chicken in batches until golden brown and cooked through.
6. Drain any excess oil from the pan, pour in the prepared sticky sauce, and let it bubble for 1 to 2 minutes to coat the chicken.
7. Serve hot alongside a side of freshly boiled rice.