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
750g of Skinless, Boneless Chicken Thighs - £1.49
Rice Wine Vinegar - £1.49
Sesame Oil - £0.80
1 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 bite-size chunks.
Get two bowls. Fill one with cornflour and crack two eggs into the other. Whisk eggs. Dip a piece of chicken in flour, then egg, 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. Remove from the wok and set aside.
Get your rice on – cook according to pack instructions.
Wipe the excess oil out of the wok. Add a tablespoon of sesame oil. Add a large grated knob of ginger and 2 grated garlic cloves. Fry for 30 seconds.
Add 4 tablespoons of sweet chilli sauce, 4 tablespoons of soy sauce, 3 tablespoons of ketchup and 1 1⁄2 tablespoons of rice wine vinegar. Mix everything together.
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 your 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!