The ultimate fakeaway. Well worth the effort.
Make sure the chicken is nice and crispy before removing from the wok!
Cooking Time (includes preparation time): 40 Minutes
- Sweet Chilli Sauce - £1.00
- Soy Sauce - £0.65
- Ketchup - £0.50
- Garlic - £0.30
- Knob of Ginger - £0.27
- Cornflour - £0.75
- 2 Eggs - £0.65
- Basmati Rice - £0.60
- 750 Skinless, Boneless Chicken Thighs - £1.49
- Rice Wine Vinegar - £1.49
- Sesame Oil - £0.80
- Bunch of Spring Onions - £0.55
- Sesame Seeds - £0.85
- Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Cut chicken into bitesize chunks. Get two bowls. Fill one with cornflour, and crack two eggs in to the other. Whisk eggs. Dip chicken in flour, then eggs, then flour. Make sure it is coated. Do this with all your chicken.
- 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, and then remove from the wok and set aside.
- Get your rice on – cook according to pack instructions.
- Wipe the excess oil out of the wok. Then add a tablespoon of sesame oil. Add a large grated knob of ginger and two grated cloves of garlic. Fry for 30 seconds, and then add 4 tablespoons of sweet chilli sauce, 4 tablespoons of soy sauce, 3 tablespoons of ketchup and a tablespoon and a half of rice wine vinegar. Mix everything together, and then 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.
- Mix everything together. Once it starts thickening, re-add you chicken. Coat it in the sticky sauce.
- Serve the chicken on top of the hot rice, with chopped spring onions and sesame seeds scattered on top. Enjoy!