Ingredients (serves 4)

• 1 cup Cornflour
• 400g Chicken breast fillets, cut into chunks
• Vegetable oil or peanut oil to fry
• sesame seeds to garnish
• Spring onions to garnish
• SAUCE INGREDIENTS
• 1/3 cup Passata
• 1/3 cup caster sugar
• 2 TBS Soy sauce
• 1 TBS Sriracha sauce
• 1 TBS Apple cider vinegar
• 1 clove Garlic, minced

Method

1. For the chili sauce, combine the passata, sugar, soy sauce, sriracha, vinegar, garlic and ¼ cup water in a small sauce pan over high heat. Bring to the boil, and then reduce heat to low. Simmer stirring occasionally, for 15 minutes or until thickened. Set aside
2. Whisk the cornflour and a generous pinch of salt in a bowl. Add the chicken and toss to coat
3. Pour enough oil into a saucepan to come 1/3 of the way up the side. Heat the oil until it reaches 160 degrees on a cooks thermometer.
4. Cook the chicken in batches until golden. Use a slotted spoon to remove and drain on paper towel
5. In a large frypan, add the chicken and the chili sauce back in and toss to coat evenly
6. Sprinkle with sesame seeds and spring onions and serve with steamed rice