2 each large chicken breasts, cut into even-sized pieces
1 tbsp shaohsing wine
1 tbsp light soy sauce
1 tsp garlic, minced
2 tsp ginger, minced
1 each egg, lightly beaten
3 tbsp corn flour
vegetable oil for frying
4 tbsp orange juice, freshly squeezed
3 tsp white sugar
1 tsp light soy sauce
2-3 drops sesame oil
60ml chicken stock
1 tsp corn flour
1 tbsp fresh coriander, roughly chopped
1 tsp white sesame seeds
1 tsp black sesame seeds
Mix together the shaohsing wine, soy sauce, garlic and ginger and then add the chicken. Coat the chicken well with the mixture and then cover and refrigerate for one hour or overnight.
Add the lightly beaten egg to the chicken mixture and mix well.
Place the cornflour into a sealable bag and then drain off each piece of chicken from the wet mixture and add to the corn flour. Seal the bag and shake well to coat each piece of chicken with corn flour.
Heat the vegetable oil in a fryer, or a wok, to 180°c using a thermometer to check. Fry the chicken in batches if necessary for 3-4 minutes until the coating is crispy and golden brown. Remove from the oil using a slotted spoon and place onto kitchen paper to absorb any excess oil. If cooking more than 2 batches, keep the chicken warm in a pre-heated oven at 150°c.
Whilst the chicken is frying, heat a wok over a low heat and combine all of the sauce ingredients. Stir the sauce until it thickens and bubbles gently.
Once all of the chicken has been cooked, turn up the heat on the sauce to high and add the chicken. Stir-fry for 1-2 minutes until all of the chicken has been coated evenly with the sauce.
Serve immediately and sprinkle over the sesame seeds and coriander.