This is a typical Asian fast food consisting of the usual Asian breading system: cubed chicken, drench in egg, dust in cornflour, and flash fry until crisp and golden. The secret lies in the three ingredient sticky sweet-savory sauce.Three ingredients is a loose reference here, as both ingredients are bought pretty much ready made: barbeque sauce, soy sauce, and good quality orange marmalade. The original recipe used equal volumes of each; this was awfully sweet for me and did not seem fit for a chicken dish. Therefore I halved the marmalade to still get that touch of sweet but with a more savory component.
450g chicken breasts
1 cup cornflour
3-4 Tbsp vegetable oil
1 cup BBQ sauce
1/2 cup good orange marmalade
1/4 cup soy sauce
In a sauce pan, add the BBQ sauce, marmalade, and soy sauce.
Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
Meanwhile, cut up your chicken breasts into cubes.
In one bowl beat the eggs, while the other bowl put the cornflour.
Dip pieces of chicken in the egg and then cover in cornflour. Set on an extra plate.
Add a thin layer of oil to a frying pan and turn your stove on medium/high heat.
Once it sizzles, add the chicken to the pan cooking for 3-5 minutes each side until it’s brown and cooked on the inside.
Set the oily pieces on a paper towel and let drain.
Add the chicken to the sauce and toss.
Serve the chicken over white rice and sprinkle with sliced green onion and toasted sesame seeds.