This Asian-style chicken is perfect for when you want something exciting to eat, and you are in a hurry. 10 minutes.
INGREDIENTS
2 skinless chicken breasts
4 tablespoons cornflour
Vegetable oil, to shallow-fry
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons mirin
4 tablespoons honey
2 teaspoons garlic paste
2 teaspoons ginger paste
2 tablespoons sriracha
Spring onions, finely sliced, to serve
METHOD
Cut the chicken breasts in half horizontally to give 4 thinner fillets. Coat each piece in the cornflour on a plate.
Heat a 5mm depth of oil in a large frying pan over a medium-high heat. Cook the chicken pieces, turning once, until they are golden brown on both sides.
Meanwhile, in a bowl, stir together the soy sauce, sesame oil, mirin, honey, garlic paste, ginger paste and sriracha. Mix it well.
Pour the sauce over the chicken and continue to cook until it’s bubbly and sticky.
Sprinkle over the sliced spring onions and serve.
Original Recipe: The Times
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