Mob 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!

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