Korean Chicken - James Martin Chef

Ingredients

• 600g chicken breasts, diced
• 1 5 cm ginger, grated
• 50g cornflour
• 1 tsp salt
• Vegetable oil for frying
• 3 tbsp brown soft sugar
• 2 tbsp gochujang chilli paste
• 4 tbsp soy
• 1 garlic cloves, chopped
• 1 x 5cm piece ginger, grated
• 2 tsp sesame oil
• 2 tbsp mint, chopped
• 2 tbsp coriander, chopped
• 1 lime, juiced and zested
• 2 tbsp Sesame seeds, toasted