Doireann’s Crispy Chicken and Vegetables in a sweet and sticky sauce. | Eating for Ireland

Ingredients

• one chicken breast per person – skin removed, and cut into strips 2-3 inches long and 1/2 an inch wide
• 50g Cornflour
• 50g plain flour
• A tablespoon of Sesame seeds
• Oil for frying – I used Sunflower oil
• 1 teaspoon of Shaoxing wine
• a pinch of white pepper
• 1 tablespoon of Sesame oil
• 1 teaspoon of Soya sauce
• Your choice of vegetables – I used two different peppers in thin strips, and onion in crescents and a carrot in julienne strips. See notes for other variations.
• Basmati Rice, to serve
• 1 tsp Chili flakes
• half a green chilli, seeds removed, finely sliced
• 1-2 garlic cloves, grated
• 2 teaspoons of Shaoxing wine
• 120ml Chicken or Vegetable stock
• 1 teaspoon Dark Soy Sauce
• 1 tablespoon of regular Soy sauce
• 2 heaped teaspoons of dark brown sugar – I used Muscovado
• 2 tablespoons of Sweet Chilli sauce
• ½ tablespoon of cornflour, dissolved in 2 tbsps. water