Ingredients • 2 Chicken breast fillets • 1 egg • 1 tablespoon Soy sauce • 2 tablespoons dry Sherry • 2 heaped tablespoon cornflour • vegetable oil for frying For the Sauce: • 200ml chicken stock • 1 tablespoon Soy Sauce • juice and zest of a Lemon • 2 crushed Garlic cloves • 1 Tablespoon of shredded Root Ginger • 2 tablespoons of Honey • 1 tablespoon Sugar • Heaped teaspoon of cornflour • glass of white wine • finely sliced spring onion to garnish • Sesame seeds to garnish

Method

Chop the chicken into 2cm cubes
Whisk together the egg, soy and Sherry and add the Chicken
Chill for 30 minutes
Put the cornflour into a plastic bag and add the chicken in small amounts and shake to coat
Heat the oil in a skillet and add the chicken making sure that it remains in separate pieces
Fry for about 8 minutes turning to ensure it is evenly cooked and golden
Remove from the pan and discard any residue of oil
Dissolve the cornflour in the wine
Combine the remaining sauce ingredients in the skillet and bring to the boil
Stir in the cornflour mix
When thickened, add the chicken pieces and cook for a further 3 minutes
Transfer to a serving dish and garnish with the Spring Onion and Sesame seeds