Sticky chicken with Asian sauce and sesame

Ingredients for 4 servings:

• 5 tbsp peanut oil
• 2 eggs
• 3 tbsp cornstarch, e.g. Maizena
• 10 tbsp wheat flour
• ½ tsp salt
• ½ tsp black pepper
• 2 tsp paprika powder, hot
• 600 g chicken, cut into bite-sized pieces
• 2 cloves garlic, finely chopped and crushed
• 1 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp chili sauce, sweet
• 2 tbsp tomato ketchup
• 2 tbsp brown sugar
• 4 tbsp soy sauce
• 2 tbsp sesame seeds
• 1 bunch of spring onions, cut into fine rings
• e.g. jasmine rice, Thai

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Preparation in a wok

Crack the eggs into a deep plate. In a second plate, prepare cornstarch, and in a third, mix the flour, salt, pepper, and paprika. Coat the chicken first in cornstarch, then in the egg, and finally in the flour mixture. Heat the oil in a wok and fry the chicken pieces for about 6-7 minutes, until browned. Remove from the wok and place on kitchen paper. Add all the sauce ingredients to the hot wok and reduce by one-third while stirring. Return the chicken to the wok and coat with the now sticky sauce. Cook for 2-3 minutes. Serve on top of the rice, sprinkle with sesame seeds, and garnish with the onion rolls.