5 medium chicken breasts cut into pieces
1/2 cup low sodium soy sauce
1/2 cup rice wine
1/2 cup water
2 tablespoon sesame oil
3 – 4 tablespoons Sriracha chili sauce
1/2 teaspoon salt
5 garlic cloves, grated
3 tablespoons grated ginger
2 tablespoons cornstarch
1 cup flour
2 tablespoons ground ginger
1 tsp salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Egg wash for chicken
2 tablespoons water
1/4 cup water
1/2 cup sugar
Chopped veggies…red pepper, baby corn, snow peas.
Toasted cashew nuts
In a bowl, whisk all marinade ingredients together except for the cornstarch.
Place cubed chicken in a large ziplock bag and add 1/4 cup of the marinade to the bag.
Refrigerate for approx 40 mins
Line a baking sheet with foil
Empty the chicken coating into a large ziplock bag.
Dip the chicken pieces in the egg wash and then place them in bag of flour coating.
Seal the bag and gently toss so chicken is well coated.
Place chicken on a wired rack on in a baking tray and bake for 10 mins at 250 °C
Then grill slightly to get it crispy.
Add 2 tablespoons cornstarch to the remaining marinade mix and whisk well.
Add 1/4 cup water to a large heavy base pan and 1/2 cup sugar
Let this boil for about 1-2 mins only
Add sauce marinade and gently stir until sauce thickens
Add veggies and simmer for 5 mins
Add baked chicken pieces and simmer for further 5 mins
Garnish with roasted cashews and spring onions
Enjoy with steamed Jasmine rice.
Prepared, tried and tested by: Vashnee Chinnah