Sticky Sesame Popcorn Chicken

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Step 1.

Cut chicken into bite-size chunks.

Step 2.

Get two bowls. Fill one with cornflour and crack two eggs into the other. Whisk eggs. Dip a piece of chicken in flour, then egg, then flour. Make sure it is coated. Do this with all your chicken.

Step 3.

Heat a large glug of vegetable oil in a wok (enough for the chicken to shallow fry). Add your chicken bits in batches. Fry until crispy. Remove from the wok and set aside.

Step 4.

Get your rice on – cook according to pack instructions.

Step 5.

Wipe the excess oil out of the wok. Add a tablespoon of sesame oil. Add a large grated knob of ginger and grated garlic cloves. Fry for 30 seconds.

Step 6.

Add sweet chilli sauce, soy sauce, ketchup and rice wine vinegar. Mix everything together.

Step 7.

Add 100ml of cornflour slurry. To make the slurry, add a heaped teaspoon of cornflour to a glass and pour in 100ml of warm water. Mix until the cornflour is dissolved.

Step 8.

Mix everything together. Once it starts thickening, re-add your chicken. Coat it in the sticky sauce.

Step 9.

Serve the chicken on top of the hot rice, with chopped spring onions and sesame seeds scattered on top. Enjoy!

Make sure the chicken is nice and crispy before removing from the wok!

4 Tbsp Sweet Chilli Sauce
4 Tbsp Soy Sauce
3 Tbsp Ketchup
2 Cloves of Garlic
Knob of Ginger
100ml Cornflour Slurry
2 Eggs
400g Basmati Rice
750g of Skinless, Boneless Chicken Thighs
1 1/2 Tbsp Rice Wine Vinegar
Bunch Spring Onions
Sesame Seeds
Vegetable Oil