Ingredients:
- 600 g chicken breasts
- 45 g cornstarch
- 3 tbsp oil
- 2 tsp crushed garlic
- 1 tsp grated ginger
- 1 tsp sesame oil (can be replaced with seeds)
- 120 ml soy sauce
- 80 ml cold water
- 100 g cane sugar
- 3 chopped spring onions
- salt
- pepper
Procedure:
- Cut the chicken into thin slices. In a bowl, coat thoroughly with cornstarch. Fry in hot oil for 3 minutes on each side until golden and crispy. Set aside on a plate with a paper towel.
- Add ginger and garlic to pan and stir for about 30 seconds. Immediately add the soy sauce, water, sesame seeds and sugar. Bring to a boil.
- In a bowl, mix 1 tbsp cold water and 2 tbsp cornstarch and add to the sauce. Stir for about a minute and immediately add the scallions and prepared meat. Stir well so that the chicken is completely covered with the sauce.
- Serve with rice.
