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Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes


  • for the chicken:
    1 pound chicken breasts cut into bite size pieces
    1/2 teaspoon toasted sesame oil
    1 tablespoon soy sauce
    1 egg white
    3 tablespoons cornstarch

    1 teaspoon canola oil
    1 1/2 teaspoons minced garlic
    1 teaspoon minced ginger
    few tablespoons of chopped green onion
    dried red chilies (optional)
    3/4 cup chicken stock or water
    1 tablespoon tomato paste
    3 tablespoons soy sauce
    2 tablespoons rice vinegar
    1/2 tablespoon chili/garlic paste
    1/2 teaspoon toasted sesame oil
    3 tablespoons brown sugar
    1 1/2 tablespoons cornstarch (for a thinner sauce, start with a tablespoon)

    1 cup jasmine or basmati rice
    1 3/4 cups water
    generous pinch of salt
    Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.


  • Cook the rice:
    Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

    Marinate the chicken
    Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
    Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

    Make the sauce
    Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
    Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
    Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
    Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
    Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
    Set the heat to low.

    Cook the chicken
    Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
    Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
    Once a batch of chicken is cooked, set it aside on a plate.

    Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
    Serve over white rice with chopped green onion and some steamed veggies
Print Recipe
on The World Cuisine

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