Ingredients

Chicken
  • 600g chicken breasts, diced
  • 1 5 cm ginger, grated
  • 50g cornflour
  • 1 tsp salt
  • Vegetable oil for frying
Sauce
  • 3 tbsp brown soft sugar
  • 2 tbsp gochujang chilli paste
  • 4 tbsp soy
  • 1 garlic cloves, chopped
  • 1 x 5cm piece ginger, grated
  • 2 tsp sesame oil
  • 2 tbsp mint, chopped
  • 2 tbsp coriander, chopped
To finish
  • 1 lime, juiced and zested
  • 2 tbsp Sesame seeds, toasted

Method

Print Recipe

Heat a pan of vegetable oil to 170c, coat the chicken in the flour and the ginger and deep fry until crisp.

Place all the ingredients for the sauce into pan, bring to the boil then gently cook for 3 mins.

Coat the chicken pieces in the sauce and then the sesame seeds and the lime juice and zest.

Ingredients

Chicken
  • 600g chicken breasts, diced
  • 1 5 cm ginger, grated
  • 50g cornflour
  • 1 tsp salt
  • Vegetable oil for frying
Sauce
  • 3 tbsp brown soft sugar
  • 2 tbsp gochujang chilli paste
  • 4 tbsp soy
  • 1 garlic cloves, chopped
  • 1 x 5cm piece ginger, grated
  • 2 tsp sesame oil
  • 2 tbsp mint, chopped
  • 2 tbsp coriander, chopped
To finish
  • 1 lime, juiced and zested
  • 2 tbsp Sesame seeds, toasted

Method

Heat a pan of vegetable oil to 170c, coat the chicken in the flour and the ginger and deep fry until crisp.

Place all the ingredients for the sauce into pan, bring to the boil then gently cook for 3 mins.

Coat the chicken pieces in the sauce and then the sesame seeds and the lime juice and zest.

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