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To make the sauce, fry the ginger and garlic in a tablespoon of canola oil until fragrant.
Add the rest of the sauce ingredients (except for the cornstarch) and bring to a simmer.
Pour in the cornstarch slurry and cook, stirring, until the sauce has thickened.
Season to taste (if needed).
To make the chicken, combine the flour, cornstarch and salt in a shallow bowl suitable for coating the chicken.
Whisk the eggs into a similar bowl.
Slice the chicken into bite-sized pieces then coat first in the flour, then in the egg and finally again in the flour.
Heat 10cm / 4 inches of canola oil in a pot set over high heat.
Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through.
Remove with a slotted spoon and drain on kitchen paper.
Pour the sauce over the chicken and toss to coat well.
Serve with chopped spring onion and rice.