Ingredients
4 x 150g chicken breasts, batoned flat
Seasoned flour (salt and pepper added)
3 beaten eggs
250g breadcrumbs
5g chilli flakes
10g sesame seeds
oil to fry
Sauce
10 sliced spring onion
50mm piece ginger, cut into matchsticks
clove crushed garlic
1 red chilli, chopped
about 40 cherry tomatoes
200ml tomato ketchup
15ml fish sauce
300ml chicken stock
Rice to serve, Garnish with ore spring onions, sesame seeds and coriander
Method
1. Fry the onion and ginger until soft, in a wok
2. Add the chilli, garlic, stir fry, add ketchup, toms, fish sauce. Stir well
3. Add stock, bring to boil, cook until cherry toms ‘pop’, season
4. Cut each chicken into 4 or 5 strips. Dust in flour, then egg, then the breadcrumbs add chilli and seeds
5. Shallow fry in oil until crisp
6. Put some rice in a bowl, then sauce, then sit the chicken on top
7. Garnish with ore spring onions, sesame seeds and coriander
