La(s) nota(s) fácil(es)
cake crumbs & beach sand
Roast sesame seeds in a pan on medium heat until lightly browned.
Combine water and salt in a bowl and mix until salt dissolves. Add chicken and set aside for 15 minutes. After 15 minutes add cornflour and oil, mix well.
Combine sauce ingredients well in a separate bowl.
Heat peanut oil in wok on medium heat. Add chicken pieces and fry until cooked and slightly golden. I do this in batches so as not to overcrowd the wok. Once golden in colour, remove chicken from wok.
Heat 2 tsp peanut oil in wok and stir fry ginger, garlic, and chilli oil until fragrant.
Add sauce mixture and stir until thickened.
Add chicken to wok and coat with sauce.
Plate chicken on top of freshly steamed jasmine rice and garnish with sesame seeds and spring onion.