INGREDIENTS:
SERVES 4
• 3 chicken breasts, sliced into strips
• 2 tbsp cornflour
• ½ tsp chilli flakes
• 1 tsp ground ginger
• Spray oil
For the sauce:
• 3 garlic cloves, crushed
• 3 thsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 thsp reduced sugar ketchup
• 2 tbsp rice wine/white wine vinegar
• 1 tsp cornflour
To garnish:
• 2 scallions, finely sliced
• ¼ tsp sesame seeds
METHOD:
1. If not using an airfryer, preheat the oven to 200°C.
2. In a bowl, toss your sliced chicken with the cornflour, chilli flakes and ginger.
3. Pop the chicken in the airfryer at 190°C for 15 minutes with a spray of oil until brown and crispy, or lay out on a baking tray with a spray of oil and cook in the preheated oven for 20 minutes.
4. While the chicken is cooking, get on with the sauce. Spray some oil into a wok over a medium heat, add the garlic, and fry off for 1 minute. Mix all the remaining ingredients for the sauce (except the cornflour) in a little bowl and pour into the wok. Stir and heat through until it starts to bubble gently and thicken; if it needs a little help to thicken up add in the cornflour mixed to a paste with a little water.
5. Add the crispy chicken into the sauce until nicely covered and glossy and continue to heat through for 2-3 minutes.
6. Sprinkle over the scallions and sesame seeds and serve with some boiled rice.
