Crispy Sesame Chicken With Sticky Asian Sauce

Ingredients:
5 tbsp olive oil
2 eggs ~ lightly beaten
3 tbsp cornflour/cornstarch
10 tbsp plain/All-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp paprika/chili powder
3 chicken breast fillets ~ cut to bite-size chunks

Sauce
1 tbsp sesame oil
2 cloves garlic ~ minced
1 tbsp Chinese rice vinegar/white wine vinegar
2 tbsp honey
2 tbsp sweet chili sauce
3 tbsp tomato ketchup
2 tbsp brown sugar
4 tbsp soy sauce

Direction/Instruction

1. Heat the oil in a wok/large frying pan until very hot.
2. Whilst the oil is heating, place the egg in one shallow bowl & the cornflour in another shallow bowl.  Add the flour, salt, pepper, garlic powder & paprika/chili powder to another shallow bowl & mix together.
3. Dredge the bite-size chunk chicken in the cornflour, then dip in the egg & finally dredge it in the seasoned flour.  Add to the wok & cook on high heat for 6.7 mins, turning 2-3 mins times during cooking until well browned.  Remove from the pan & place in a bowl lined with kitchen towels.
4. In another wok, add all the sauce ingredients, stir & bubble on high heat until the sauce reduces by about a third (should take 2-3 mins).  Add the cooked chicken back in & toss in the sauce to coat.  Cook for another 1-2 mins.
5. Turn off the heat & serve with cooked rice & top with sesame seeds & chop spring onions.