STICKY TERIYAKI AND SESAME CHICKEN

STICKY TERIYAKI AND SESAME CHICKEN

Ingredients:

3 whole boneless chicken breasts
Batter
2 tablespoons light soy sauce
2 tablespoons flour
½ tsp sesame oil
1 tablespoon cooking wine or dry sherry
2 tablespoons cornflour
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon vegetable oil
Sauce
120ml water (this can be adjusted as your sauce thickens)
200ml chicken stock
3 tablespoons white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
3 tbsp of teriyaki stir fry sauce
4 tablespoons cornflour
225g brown sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chilli paste or thai curry paste (or more depending on your taste)
2 garlic cloves (minced)
Frying
Groundnut oil

Method:

Cut the chicken into cubes or strips. Mix the batter ingredients and add the chicken to it and let sit for at least for 20 minutes.
To deep-fry the chicken: Add the chicken pieces in the batter mix a few at a time, and deep-fry until golden brown. Drain on kitchen roll and then place chicken in pre-heated slow cooker while you continue frying. Repeat with remainder of the chicken.
To prepare the sauce: Mix together all of the sauces ingredients. Pour them into a small pot and bring to a boil, stirring continuously while the sauce thickens. When the sauce has thickened, pour over the chicken and cook on low for 4-5 hours until the sauce is dark and sticky. When serving, sprinkle with a dash of sesame seeds. I like this with rice but the kids prefer it with chips. The photo is not great but it tastes rally good and is worth the extra prep work.

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