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