Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
I’ve traveled to Hong Kong & many provinces in China and have always enjoyed the spices & sauces used in many Chinese recipes. This sesame sticky chicken combines
sweet & heat – it’s easy to make.Gung Hai Fat Choi
Ingredients
- • 5 TBS vegetable oil
• 2 eggs – lightly beaten
• 3 TBS cornstarch
• 10 TBS plain (all-purpose) flour
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic salt
• 2 tsp paprika
• 3 chicken breast fillets – chopped into bite-size chunks
Sauce
- • 1 TBS sesame oil – optional – you can leave out and sprinkle with sesame seeds at the end if you prefer
• 2 cloves garlic – peeled and minced
• 1 TBS Chinese rice vinegar – white wine vinegar will work too
• 2 TBS honey
• 2 TBS sweet chilli sauce – use more or less depending on the brand and how spicy you like it
• 3 TBS ketchup
• 2 TBS brown sugar
• 4 TBS soy sauce
• 2 tbsp sesame seeds
• Small bunch spring onions/scallions- chopped
Heat the oil in a wok or large frying pan until very hot. While the oil is heating, place the egg in one shallow bowl and the cornstarch in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornstarch, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times, until well browned. Remove from the pan and place in a bowl lined with paper towel
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Serve with hot white rice or chow mein noodles
