Servings: 4
- Sheet pan / air fryer / medium size pot for deep frying
- 14" Frying pan/wok
INGREDIENTS
- 2.2 pounds/1 kilogram boneless, skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup oil
Batter:
- 1 cup self-rising flour
- 1 tablespoon soy sauce
- ¼ teaspoon coarse salt
- 2 eggs
- ½ cup water
- ¼ teaspoon ground black pepper
Sauce:
- 1 cup sweet chili sauce
- 3 tablespoons date syrup/maple syrup
- 2 tablespoons teriyaki sauce
- 4 garlic cloves, crushed
- ¼ teaspoon coarse salt
- ½ teaspoon red chili flakes
- 1 lemon, squeezed
Fries:
- 5 medium or large potatoes, cut into small cubes
- ½ cup sweet chili sauce
- Oil for deep frying / air frying / baking
INSTRUCTIONS
- Mix all the batter ingredients in a large bowl. Add in the chicken and coat the pieces well. In a separate bowl, mix the sauce ingredients in a bowl and set aside.
- Heat up the oil in a frying pan. Fry the chicken cubes until golden and place on a cooling rack.
- Add the sauce to the pan and bring to a gentle boil. Throw in the chicken breast, mix and sprinkle over sesame.
- For the home fries: spray the potatoes with oil and bake them for 25 minutes at 375 F (190 C). If you are using an air fryer, bake for 10-15 minutes at 375 F. For deep frying, heat up a medium size pot filled with oil halfway and get to a temperature between 325 F (160 C) and 375 F (190 C). If you don’t have a thermostat, watch the oil and notice when it starts to bubble. Once this happens, throw in one potato cube. If it starts frying right away, the oil is hot enough and it’s time to add the rest.